This dish is also very good when made with Swiss chard. Cook the chard a minute or two longer than you would spinach.
- 1 ½ pounds fresh spinach, preferably flat-leaf
- Cheese Toasts
- 2 quarts Meat Stock or Vegetable Stock
- Freshly ground black pepper
- ½ cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh Italian parsley leaves
Remove the thick stems from the spinach. Wash the spinach in cool water to remove all sand and grit, changing the water as necessary. Drain the spinach. Stir the spinach a handful at a time into a large pot of boiling salted water. Cook just until wilted and bright green, about 1 minutes. Drain the spinach and immediately cool it under cold running water. Squeeze the excess liquid out of the spinach and chop it finely.
Prepare the Cheese Toasts. Place one toast in the bottom of each of six deep soup crocks.
In a medium-size saucepan bring the stock to a boil over high heat. Add the spinach and boil 3 minutes. Season to taste with salt and pepper. Ladle the stock and spinach over the bread in the crocks. Sprinkle with parsley and the remaining grated cheese. Serve immediately.