We have a refrigerator full of fresh spinach. Our CSA is harvesting spring greens at a ridiculously fast pace, and they are passing the greens along to us. I hate masses of green mush otherwise known as cooked spinach, and I’ve already grown tired of cold salads, so we had to find a new way to eat the dark green leaves in our fridge. Fortunately, they passed this recipe along, too. We made it tonight, adjusted it, and loved it.
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