In food processor fitted with metal blade, puree cheese with spinach. If the puree is to thick add a spoonful of milk or cream until it is right for you.
Rinse and dry off most of water on spinach, add to big cooking pan, on its own, no fat or water. On a low heat wilt in pan. Make sure that it not burns or dries, it takes about 3-4 minutes. Remove and drain slightly squeezing with wooden spoon.
Season with salt and pepper, transfer to pan, gently reheat. Serve hot next to mashed potato, potatoe croquettes and / or meats.
To make this with button sprouts, boil sprouts (about 250 grams, or more for stronger flavour) until almost cooked.
Do not salt. Blend in food processor and then do the same as with the spinach. Add cheese,season puree to your liking. If it is to thick add a little cream.
This is a good recipe to use with broccoli or cauliflower. Make sure vegetables are drained very well of liquid though. Use liquid for stock.
