I never really considered myself a spinach fan… until last week. I often find raw spinach a little too spongy for me and cooked spinach a little too wet and droopy for me. I frequently get pounds of spinach in my CSA (multiple pounds of spinach is A LOT, for those of you who are familiar with weighing your own spinach) and would usually cook it into omelettes (despite the sogginess) or make it into a salad (despite the sponginess).
Last week, however, I decided to face the spongy and the soggy head on and solve the problem…AKA go to Smitten Kitchen’s “spinach” section and let her solve the problem for me. At the bottom of the recipe list was “The Best Baked Spinach” – oh really? Yes, really. This spinach dish blew my mind. It was so good that I made it twice last week, and can’t wait to make it again. I used Trader Joe’s Cheddar/Gruyere blend instead of Swiss and don’t think that extra tablespoon of “indulgent” butter is needed (I didn’t use it the first time, but added it the second time and didn’t find it necessary). Otherwise this recipe is perfect. Bring on the pounds of spinach, CSA!