Almond-Milk Creamed Spinach |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
20 ounces (4 bags) baby spinach |
4 tablespoons unsalted butter |
2 shallots, thinly sliced |
3 tablespoons all-purpose flour |
2 cups unsweetened almond milk |
1/2 cup parmigiano-reggiano or cotija cheese, grated |
salt |
freshly ground pepper |
3/4 cup panko (japanese bread crumbs) |
2 tablespoons marcona almonds, finely chopped |
Directions:
1. Preheat the oven to 425°. In a large saucepan, heat 1 inch of water. Add the spinach by the handful; allow each handful to wilt before adding more. When the spinach is wilted, drain it, pressing out as much water as possible. Wipe out the pot.
2. Melt 2 tablespoons of the butter in the pot. Add the shallots; cook over moderate heat until softened. Stir in the flour and cook for 1 minute. Add the almond milk and simmer until very thick, whisking occasionally, 5 minutes. Stir in the cheese and spinach. Season with salt and pepper. Spoon into a baking dish.
3. In a small bowl, melt the remaining 2 tablespoons of butter. Stir in the panko and almonds and sprinkle over the creamed spinach. Bake for 15 minutes, until golden. Serve.
|
|