ALMOND MILK CREAMED SPINACH

Almond Milk Creamed Spinach image

Provided by Raquel Grinnell

Categories Spinach

Time 1h30m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

20 ounces Baby Spinach, fresh
4 tablespoons unsalted butter
2 shallots, thinly sliced
3 tablespoons all-purpose flour
2 cups unsweetened almond milk
1/2 cup parmigiano-reggiano cheese, grated (or Cotija cheese)
salt
fresh ground pepper
3/4 cup panko breadcrumbs (Japanese bread crumbs)
2 tablespoons toasted almonds, finely chopped (preferably marcona)

Steps:

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.

Nutrition Facts : Calories 206.2, Fat 12.1, SaturatedFat 6.4, Cholesterol 25.1, Sodium 288.7, Carbohydrate 18, Fiber 3.1, Sugar 1.4, Protein 8.3