Name: Spinach Gunge
Yield: Makes 4 servings
Ingredients: 1/4 cup (1/2 stick) unsalted butter; 2 pounds fresh spinach, stemmed; 1 1/2 cups (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

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Spinach GungeDitte Isager

A misleading name for such a luscious, creamy dish. This creamed spinach gunges up quite nicely.

Recipe information

Yield
Makes 4 servings

Ingredients

1/4 cup (1/2 stick) unsalted butter

2 pounds fresh spinach, stemmed

1 1/2 cups (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

Preparation

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.

TagsCondiment Sauce Spinach Leafy Greens Vegetable Pecorino Cheese Dairy Nut Free Gluten Free Vegetarian Food Processor Bon Appétit

Recipe notes

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