Spinach Gunge
6 ingredients
1 steps
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 creme fraiche
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
Directions
-
1Melt 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, creme fraiche, and mustard. Using an immersion blender, regular blender, or food processor, puree spinach mixture until very smooth. Season to taste with salt and pepper.
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