Remember Stouffer's Spinach Souffle? Good, right, in its processed and salty way. And then there's the southern classic Spinach Madeleine which was more homemade and easy, because all recipes called for frozen spinach, but not very healthy for those of us trying to limit our butter and cheese.
So now I've been trying the David Lebovitz spinach cake recipe that's all over the place; food bloggers must really like it because an awful lot of them have a verbatim or slightly adapted version. It is healthy, and looks beautiful on the plate cut in emerald wedges. I've made it twice now, once from the original and once from an adapted source, and both times found it rather bland and watery.
I want to really like this recipe. Does anyone have success with it and love it? I'm going to try one more time, perhaps not use so much of the cooking juices or make sure the spinach is totally dry after washing or add some tasty herbs. Has anyone tried it using chard or other greens? Maybe spinach just has a lot of moisture?