I came across this very Britishly named recipe while listening to one of my faves, the Spilled Milk podcast. When I made it, I don’t think I used enough spinach though, because it sort of turned into a spinach flavored cheese sauce rather than the spinach side dish it was supposed to be. Wasn’t too bad though!
- 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
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.
–Recipe courtesy Spilled Milk/Bon Appetit.