Name: Almond-Milk Creamed Spinach
Yield: 6
Ingredients: 4 bag baby spinach -; 4 tbsp. unsalted butter -; 2 shallots -; 3 tbsp. all-purpose flour -; 2 c. unsweetened almond milk -; 1/2 c. Parmigiano-Reggiano or Cotija cheese -; Salt -; Freshly ground pepper -; 3/4 c. panko (Japanese bread crumbs) -; 2 tbsp. Marcona almonds -

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Ingredients for - Almond-Milk Creamed Spinach

1. 4 bag baby spinach -

2. 4 tbsp. unsalted butter -

3. 2 shallots -

4. 3 tbsp. all-purpose flour -

5. 2 c. unsweetened almond milk -

6. 1/2 c. Parmigiano-Reggiano or Cotija cheese -

7. Salt -

8. Freshly ground pepper -

9. 3/4 c. panko (Japanese bread crumbs) -

10. 2 tbsp. Marcona almonds -

How to cook deliciously - Almond-Milk Creamed Spinach

1. Stage

Preheat the oven to 425 degrees F. 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. Stage

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. Stage

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. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.