Have you ever had one of those moments where you finally get what all the fuss is about? I happened to me when I heard Adele’s “Set Fire to the Rain,” the first time I caught a wave on a surfboard, and with a swallow of cognac from a 150 year old distillery near my father-in-law’s family home. For years, I hadn’t understood why people obsessed over Adele, surfing, or any alcohol in the whisky-burbon-scotch-cognac family, and then, in an instant, I did.
This dish was my moment with spinach. I like spinach, and I eat plenty of it in salads or mixed in with a variety of rice and pasta dishes, but I had never thought of it as much of a star player on its own. Spinach is just not that interesting of a flavor, right? Boy, was I wrong. In this dish, the flavor of spinach becomes strong and deeply verdant; the leaves around the edges of the pan crisp up and mix with crisped cheese to make little spinach nachos; the soft velvet texture of spinach is offset by breadcrumbs; this dish is spinach, seriously good. Not that we have a cultural obsession with spinach, but maybe we should. Maybe if we all ate this dish, we’d have a unanimous A-ha moment about just how good this little green leaf can taste.