Spinach Gunge

Serves: 5

Citlalli Gibson

1 January 1970

Based on User reviews:

51

Spice

53

Sweetness

52

Sourness

41

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

1 cup

Unsalted Butter (1/2 stick)

910 g

Spinach (fresh, stemmed)

1 tsp

Dijon Mustard

1

Kosher Salt

1

Ground Black Pepper (freshly)

Directions:

1

Melt butter in a large pot over medium-high heat

2

Working in 4 batches, add spinach to pot, tossing to wilt between batches

3

Stir in cheese, crème fraîche, and mustard

4

Using an immersion blender, regular blender, or food processor, purée spinach mixture until very smooth

5

Season to taste with salt and pepper

6

Melt butter in a large pot over medium-high heat

7

Working in 4 batches, add spinach to pot, tossing to wilt between batches

8

Stir in cheese, crème fraîche, and mustard

9

Using an immersion blender, regular blender, or food processor, purée spinach mixture until very smooth

10

Season to taste with salt and pepper