This is an extremely versatile sauce. It’s great with grilled or sauteed meats. Use as a pasta sauce. Add six cups of stock and you’ve got soup. I make it in batches and freeze it. Substitute cottage cheese or crumbled feta for the ricotta.
8 c spinach, washed and coarsely chopped
1/2 c chicken or vegetable stock, or water
pinch of nutmeg
salt and pepper, to taste
2 T ricotta cheese
1. Combine spinach, stock and nutmeg in a saucepan. When the stock starts to simmer, cover and cook over low heat for 5 minutes. Season with salt and pepper and stir in ricotta.
2. Transfer mixture to a food processor and puree. Return to saucepan and taste for seasonings. If using right away, heat gently.