Spinach, Dottie’s Serves 6

Wash spinach well and drain in colander. Put half , with water clinging to its leaves, in heavy 6- to 8-quart pot and cook over moderate heat, covered, stirring occasionally, until slightly wilted, about 1 min. Add remaining spinach and continue to cook over moderate heat, covered, stirring occasionally, until wilted, but still bright green, 1 min more. Drain in colander. When cool enough to handle, squeeze dry in small handfuls and chop finely. Preheat oven to 350. Melt butter in large, deep, heavy skillet over moderate heat until foam subsides. Cook onion in butter, with s&p, stirring, until softened, 8 min. Stir in garlic and cayenne and cook, stirring, until garlic is softened. Add spinach and cook over moderately low heat, stirring, until the cheese is melted and all the ingredients are combined well. Season the mix and spread in a well-buttered heavy 1.5-2-quart shallow baking dish. Sprinkle top evenly w bread crumbs and bake in the middle of the oven until golden brown on top and bubbling, 20-25 min.

Spinach 2 lb (3 10 oz bags)
Butter 0.5 lb
Onion 2 chopped
Garlic 1 large head, peeled and chopped
Cayenne Pepper 0.5 tsp
Cheese, Cheddar 12 oz grated
Bread crumbs 2 c fresh