curds and whey

A farmer friend gave me a box of spinach the other week. It wasn’t long until the novelty wore off. By then I had added the dark green foliage to ramen, salad, omelets, sandwiches and anywhere else I could think to insert those protein- and calcium-rich leaves. We finally killed the box with a large batch of saag paneer, in which I steamed and pureed the remaining spinach, along with some mustard greens, and cooked them with sauteed onions, garam masala and browned chunks of creamy, nutty, salty homemade cheese. When the spinach ran out, I kept making this fluffy, lemony cheese.