Cayettes With Spinach

• 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

1. Stack the spinach leaves one on top of another and cut into 1-inch slices.
2. 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.
3. Add the garlic, stir well, then add the spinach.
4. Saute, stirring, for about 2 minutes, until the spinach wilts but is still bright green.
5. Set aside to cool.
6. Place the chicken livers in the bowl of a food processor and process for about 10 seconds, until pureed.
7. Add the ground beef and pork, and process 5 to 10 seconds, just until mixed.
8. Set aside.
9. When the spinach mixture is cool, mix well with the meat and add the salt, pepper and nutmeg.
10. Preheat oven to 375 degrees.
11. Grease a roasting pan with the vegetable oil.
12. Wet your hands under cold water and form large spoonfuls of the meat-vegetable mixture into 12 equal-size patties.
13. Arrange the patties close together in the roasting pan and place in the oven for 25 minutes.
14. Serve two cayettes per person.

spinach, olive oil, onion, scallions, garlic, chicken livers, ground beef, ground pork, salt, freshly ground black pepper, nutmeg, vegetable oil

Taken from cooking.nytimes.com/recipes/6996 (may not work)