Almond Milk Creamed Spinach

Chef Grace Parisi's amazing, creamy vegetarian version of this dish.

• Ready In: 1 hr 30 mins
• Serves: 6
• Yields: 6

Ingredients

• 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)

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.