Spinach Gunge

Ingredients for Spinach Gunge

• 1/4 cup (1/2 stick) unsalted butter

• 900g fresh spinach, stemmed

• 1 1/2 cups (lightly packed) grated Pecorino, Parmesan, or Manchego cheese (about 90g )

• 40g 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.