Green Eggs and Ham by Dr. Seuss, she just sat down and ate them like always.
She didn't even ask for an explanation as to why I was giving her green eggs.
She just ate them. (I shouldn't be surprised, but I was anyway. I mean, this is a kid that eats rocks and random yard-growing mushrooms and little ends of who-knows-what that's lying in the street or in the corners you haven't cleaned for a year.)
So I keep giving them to her. And I tell myself in 3 years when she tells me she hates spinach I can reveal that she's been eating spinach her whole life already. It's true. You can't taste the spinach at all this way.
Green Eggs adapted from Deceptively Delicious by Jessica Seinfeld
1 1/2 T butter
3 large handfuls of baby spinach
4 T milk, divided
salt and pepper to taste
handful of shredded cheese (about 1/3 C)
1. Heat a non-stick or cast iron pan over medium heat. Melt butter.
2. When skillet feels very hot over medium heat add baby spinach. Stir with a wooden spoon until the spinach wilts and fits in the pan very easily. .
3. Add 2 T milk, stir the spinach and milk until liquid is mostly evaporated and the spinach is cooked. Take off heat.
4. Puree the spinach in the blender or cuisinart or magic bullet (I think this is the easiest to clean, if you have it).
5. Whisk together the eggs in a bowl with 2 T milk. Stir in pureed spinach.
6. Heat the same skillet you cooked the spinach in over medium heat. When it is hot, add the eggs to the pan. Stir the eggs around with the wooden spoon. Add salt and pepper to taste. You can "fluff" the eggs more if you work in a folding motion. (In my picture, you can see I was trying an experimental method with a whisk as they cooked. Not smart-- too many little pieces.)
7. When the eggs are cooked, throw some shredded cheese (mozz, cheddar, whatever you have handy) on the top and let melt for about 30 seconds.
Serves 2-3. If you're Amaya, it serves 1, with a little leftover for me.