Baking

Friends of my family recently started a small organic farm. Yay! But, due to my hometown’s draconian zoning laws and crotchety neighbors with an abundance of free time, they have so far been unable to sell what the grow. Boo. The minor upside is that my parents are now swimming in excellent free greens – every time I see them, I depart with five pounds of just-picked kale, spinach, arugula and what have you. As I can only eat raw kale salads so many times a week, this recipe is perfect for making use of the rest. The greens take on a featherweight, creamy texture, despite a fairly modest amount of fat and dairy. It also reheats well.
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<br />This recipe is adapted from the recipe "Best Baked Spinach" by Deb Perelman of Smitten Kitchen, who adapted it from Julia Child.

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