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Almond-Milk Creamed Spinach
© Christina Holmes

Almond-Milk Creamed Spinach

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 6
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

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

  1. Four 5-ounce bags baby spinach
  2. 4 tablespoons unsalted butter
  3. 2 shallots, thinly sliced
  4. 3 tablespoons all-purpose flour
  5. 2 cups unsweetened almond milk
  6. 1/2 cup grated Parmigiano-Reggiano or Cotija cheese
  7. Salt
  8. Freshly ground pepper
  9. 3/4 cup panko (Japanese bread crumbs)
  10. 2 tablespoons finely chopped marcona almonds
  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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