Ingredients
1½ pounds spinach, preferably flat-leaf2 quarts vegetable stock
salt
freshly ground black pepper
½ cup Parmigiano-Reggiano, freshly grated
2 tablespoons Italian parsley, chopped
6 slices Italian bread
2 tablespoons unsalted butter
Description
This Dish Is Also Very Good When Made With Swiss Chard. Cook The Chard A Minute Or Two Longer Than You Would Spinach.
Lidia's Italy
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