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.
