CURRIED SPINACH WITH CHEESE

What’s green, squidgy, and generally looks like it was recently hurled from the mouth of some poor possessed little girl? That’s right, cooked spinach! Tonight I learned that in order to get over these qualities, you must add fat, and I mean animal fat. I had this spinach from a Pakistani place the other day and it was surprisingly good, so I looked up a recipe and gave it a fling. I, of course, am only (*counts*) one man, and cannot eat a pound of spinach. I think. I did, however, have about 2-3 salads worth of spinach in my fridge that wasn’t going to last another 2-3 nights, so I pretended that was half a pound and acted accordingly. I subbed in mozzarella for the paneer (who has paneer on hand?), but it was actually quite good. How could it not be with butter and cheese. Anyway, good way to get some greens in, if your comfortable accompanying them with plentiful lipids.