Alpha Gal Friendly Classic Creamed Spinach
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Learn more →Ingredients
4 servings
- 2 lbs fresh baby spinach
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium shallot, finely minced
- 2 cloves garlic, finely minced
- 2 tbsp all-purpose flour
- 1 cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ¼ tsp freshly grated nutmeg
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, freshly ground
- 1 oz parmesan cheese, finely grated (optional)
Can be omittedparmesan cheese
Instructions
- 1
Bring a large pot of salted water to a boil. Add the spinach in two or three batches, pressing each batch down with a spoon, and blanch until just wilted, about 30 seconds total. Drain through a colander and rinse under cold water until cool enough to handle.
- 2
Working in small handfuls, squeeze the spinach firmly to remove as much water as possible, then roughly chop it and set aside. The spinach should feel nearly dry — excess moisture will thin the sauce.
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