Almond-Milk Creamed Spinach

Serving Size: 6
Prep Time:
Total Time:

Ingredients

  • 4 5-ounce bag baby spinach
  • 0.75 cup panko (Japanese bread crumbs)
  • freshly ground pepper
  • salt
  • 0.5 cup grated Parmigiano-Reggiano or Cotija cheese
  • 2 cup unsweetened almond milk
  • 3 Tbsp all-purpose flour
  • 2 shallots, thinly sliced
  • 4 Tbsp unsalted butter
  • 2 Tbsp finely chopped marcona almonds

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.

 

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