Creamed Spinach

Creamed Spinach

From the Silk test kitchen

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Servings
4
Total Time
45 min

Did you know Silk® has a ton of tasty recipes, like  this one for Creamed Spinach? https://silk.com/recipes/creamed-spinach

Ingredients

  • 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

  • Creamed Spinach

    Ratings: 
    5
    Average: 5 (1 vote)

    Yum

    So good, even my husband liked it.
  • Creamed Spinach

    Ratings: 
    5
    Average: 5 (1 vote)

    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.
  • Creamed Spinach

    Ratings: 
    5
    Average: 5 (1 vote)

    Super Spinach Supreme

    Easy 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

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Creamed Spinach

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 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.