‘Creamed’ spinach with mustard and salsa verde

A new way to enjoy spinach – if you are someone who enjoys spinach, and if you’re not, this may just be that dish that wins you over!

Zingy and fresh and green, with the added crunch of toasted panko.

And yes, I bought a lot of greens, including spinach, at the market this week, hence the green-happy recipes.

‘Creamed’ spinach with mustard and salsa verde

You’ll need:

• 12 oz spinach (this is about 2 bunches or two 6 oz bags)
• 2 T olive oil
• 3 T grainy French mustard
• 5-6 T salsa verde
• 3 T panko crumbs
• a sprinkle of salt

for the salsa verde:

• 1 1/2 lb tomatillos
• 1/2 cup white onion, chopped
• 1/2 cup cilantro
• 1 t lime juice
• 1/4 t sugar
• 2 small jalapeños (seeded and chopped)
• a bit of salt

1. Make the salsa verde first: put the tomatillos in a large saucepan, cover with water. Bring to boil and simmer for 5-7 minutes. Drain the tomatillos. Combine all the ingredients in a food processor and blend until smooth, taste for salt. You won’t need all of it for this dish, so store the rest in a tupperware in the fridge and enjoy with meat or fish!

2. Add just enough water to cover the bottom of a large, deep pan. Add the spinach to the pan and cook over low-heat just long enough to wilt. Take off heat and gently squeeze spinach dry.

3. Combine mustard, olive oil, and about 5 tablespoon of your salsa verde and whisk to make a kind of vinaigrette.

4. Return spinach to pan, add the vinaigrette and cook until soft but still bright green. Take off heat.

5. In a separate dry pan, toast the panko until golden, adding 1/2 t of olive oil and swirling it around with the panko crumbs. Top spinach with toasted panko and serve immediately.