From Bon Appétit, February 2011
Makes 2 Servings
Modified by Sarah Woutat
1/2 cup coarse fresh breadcrumbs made from crustless country-style bread
5 teaspoons dijon mustard, divided
2 teaspoons plus 1 tablespoon olive oil
1/2 teaspoon mustard seeds
9 ounces fresh spinach leaves
3 tablespoons half and half
1 teaspoon chopped fresh thyme
Fresh thyme sprigs (for garnish)
Preheat oven to 400°F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat.
Scatter on rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes. Meanwhile, add enough water to deep large nonstick skillet to cover bottom. Add spinach; toss over high heat to wilt, about 2 minutes. Scrape into sieve set over bowl; press out liquid. Wipe out skillet; reserve.
Transfer spinach to medium saucepan. Add 3 teaspoons mustard, half and half, and chopped thyme. Stir over medium heat until thick, about 3 minutes. Season with freshly ground black pepper. Remove from heat.
Top with bread crumbs and thyme (optional).