Creamed Spinach
Classic comfort food deliciously reinvented.
INGREDIENTS
- 1 1/2 lbs. fresh baby spinach
- 2 cups Silk Unsweetened
- 1 bay leaf
- 1 Tbsp. olive oil
- 1 Tbsp. minced shallot
- 2 Tbsp. flour
- 3/4 tsp. salt
- pinch of freshly grated or ground nutmeg
- freshly ground black pepper
PREPARATION
Place the spinach in a large saucepan or stockpot with 1/2 cup water. Cook covered over medium heat until the leaves are wilted, about 4-5 minutes. Drain in a colander and let cool. Press or squeeze out the excess water from the spinach and finely chop. Set aside in a medium bowl.
In a saucepan heat the Silk with the bay leaf to just below the boiling point and set aside. In another saucepan, heat the olive oil over medium high heat and sauté the minced shallots for 2-3 minutes to soften. Sift in the flour into the shallots and cook, stirring with a wooden spoon, over medium heat until the flour is lightly browned, about 2 minutes. Remove from the heat and let cool slightly. Slowly whisk in the warm Silk and return the saucepan to the heat. Bring the sauce to a boil and reduce the heat to a simmer, whisking often to prevent lumps. Cook for 6-8 minutes until it reaches the consistency of a thick cream sauce. Remove the bay leaf.
Mix in the spinach. Add the salt, nutmeg and freshly ground pepper to taste.
Serves 4
Preparation Time: 20 minutes
Baking Time: 15 minutes
Level of Difficulty: Easy
