10 ounces (about 10 cups) washed spinach (or a mixture of spinach
Swiss chard
kale and salad greens)
2 tablespoons olive oil
1 cup chopped onion
8 scallions
cleaned and chopped into 1/2-inch pieces (about 3/4 cup)
1 tablespoon chopped garlic
5 chicken livers (about 5 ounces)
1 pound ground beef
1/2 pound ground pork
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
1 tablespoon vegetable oil
Instructions
Stack the spinach leaves one on top of another and cut into 1-inch slices.
Heat the olive oil in a skillet and, when hot, add the onions and scallions and cook for 1 to 1 1/2 minutes until the vegetables are softened but not brown.
Add the garlic, stir well, then add the spinach.
Saute, stirring, for about 2 minutes, until the spinach wilts but is still bright green.
Set aside to cool.
Place the chicken livers in the bowl of a food processor and process for about 10 seconds, until pureed.
Add the ground beef and pork, and process 5 to 10 seconds, just until mixed.
Set aside.
When the spinach mixture is cool, mix well with the meat and add the salt, pepper and nutmeg.
Preheat oven to 375 degrees.
Grease a roasting pan with the vegetable oil.
Wet your hands under cold water and form large spoonfuls of the meat-vegetable mixture into 12 equal-size patties.
Arrange the patties close together in the roasting pan and place in the oven for 25 minutes.