As much as I love cream, I’m not a cream and spinach fan. I think the spinach flavor gets lost in the heavy cream. Cottage cheese, and other, similar cheeses, like ricotta, are wonderful creaming agents for spinach. You also get a good protein hit from them, so that you could really have this for a light meal (I’ve had it for breakfast.). It’s also a good pasta dressing. The dish can be eaten hot, cold or at room temperature. Win-win. Try this with other greens, too, just cook long enough to achieve tenderness.
10 – 12 c chopped spinach
1 1/2 c cottage cheese, or ricotta cheese, farmer’s cheese, quark; or more, if you like
2 T butter, optional
salt and pepper, to taste
(fresh) grated nutmeg, optional
1. Cook spinach according to your preference. Steam, boil, or sauté. Drain, then press out as much liquid as you can.
2. Transfer spinach to a food processor. Add cottage cheese and 1 T of the butter, if using, along with some salt, pepper, and nutmeg, if using, remembering that cottage cheese can be a bit salty. Purée. Taste for seasonings.
3. To serve hot, put the purée back into the pan or pot you used to cook the spinach or use a new pan or pot. Add more butter, if using, or not, and gently heat through. If serving at room temperature, just remove from food processor bowl to a serving container.