- 1 1/2 lbs fresh baby spinach
- 2 cups Silk Unsweetened Soy or Almondmilk
- 1 bay leaf
- 1 Tbsp olive oil
- 1 Tbsp minced shallot
- 2 Tbsp flour
- 3/4 tsp salt
- Freshly ground black pepper
- Pinch of freshly grated or ground nutmeg
Dish up your review
YumSo good, even my husband liked it.
Spinich at it's best.We grew up on creamed spinach, and had to try this recipe. It was delicious. Will be making this again and again. Eat it as a side dish, or serve it over dumplings (my kids and grandkids favorite) noodles or rice. Love this recipe.
Super Spinach SupremeEasy and real healthy dish to make. Make it as stated or mix it up a little by adding cheese or tofu. i made 2 lots 1 as above and 1 with a mix of cheese and tofu with a pinch of Italian herbs , lemon zest and omitted the Bay leaf and nutmeg.........Delicious... bon appetite
- 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 and cook, stirring with a wooden spoon, over medium heat until the flour is lightly browned, about 2 minutes.
- Remove from heat and let cool slightly.
- Slowly whisk in the warm Silk and return the saucepan to the heat.
- Bring 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 thick cream.
- Remove the bay leaf.
- Mix in the spinach. Add the salt, pepper and nutmeg to taste.