Before I get into the food – I am writing this without power. Ok, I have power on my laptop, but I am without connectivity, and therefore will not be able to post this tonight like I had planned. By the time I paste this into wordpress, I will either be on a shuttle to work, or with some luck, they restored the power. Good thing I actually finished making dinner before the power went out – but unfortunately I didn’t finish cleaning up, and now I have a mound of dishes in the dishwasher waiting for power. What that also means, is that my girls are not going to have a cold lunch for camp tomorrow – I actually made them a complete lunch without even opening the refrigerator. Peanut butter and fluff sandwiches it is! I almost made one for myself they looked so good.
Ok, back to the post. I know what you are thinking right now – how can a dish called Spinach Gunge actually taste good? The word gunge just sounds too much like grunge and sponge – how can anything called that be delicious? Well, the funny thing is, when I saw this recipe in Bon Appetit, I thought the same thing. Then I read the ingredients, and realized that this really was a version of creamed spinach – with a lot of cheese. I decided to make this to see if the girls would eat it. I knew I would eat it (because seriously, mix anything with butter, cream and cheese, and how can it taste bad?), but I wasn’t sure they would – and if they did, boy would I be proud. So I gave it a whirl, but no such luck. Neither one of them liked it, I on the other hand, absolutely loved it! It was super creamy, lots of flavor – and look at that color – just spectacular! I had to surround the bowl with more spinach just so you could see that it is exactly the same color – vibrant as can be. So don’t be afraid – take the plunge – and make the spinach gunge!
- 1/4 cup (1/2 stick) unsalted butter
- 2 pounds fresh spinach, stemmed
- 1 1/2 cup s(lightly packed) grated Pecorino, Parmesan, or Manchego cheese (about 3 ounces)
- 1/4 cup crème fraîche
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
Melt butter in a large pot over medium-high heat. Working in 4 batches, add spinach to pot, tossing to wilt between batches. Stir in cheese, crème fraîche, and mustard. Using an immersion blender, regular blender, or food processor, purée spinach mixture until very smooth. Season to taste with salt and pepper.
For a printer-friendly version of this recipe, please click here: Spinach Gunge