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Photo: Christina Holmes Photo by: Photo: Christina Holmes

Almond-Milk Creamed Spinach

This creamed spinach is so silky and light that you won't miss the cream. The crunchy bread crumb topping is a fantastic addition.

Food & Wine JANUARY 2013

  • Yield: 6
  • Active:30 Minutes
  • Total:1 Hour

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

Preparation

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.

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.

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.

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Almond-Milk Creamed Spinach recipe

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