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Akasha's Silky Creamed Spinach

Ingredients

Four 6-ounce bags of pre-washed baby spinach
2 cups Silk Unsweetened Soymilk
1 bay leaf
1-tablespoon butter or olive oil
1-tablespoon minced shallot
2 tablespoons unbleached flour
3/4-teaspoon kosher salt
Pinch of freshly grated or ground nutmeg
Freshly ground black pepper

Instructions

Place spinach in a large saucepan or stockpot with 1/2 cup of 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® Soymilk with the bay leaf to just below the boiling point and set aside. In another saucepan heat the butter 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 browned slightly in color about 2 minutes. Remove from the heat and let cool slightly. Slowly whisk in the warm Silk® Soymilk and return the saucepan to the heat. Bring the sauce to a boil and reduce the heat to a simmer, stirring often to prevent lumps and cook for about 6-8 minutes until it reaches the consistency of a thick cream sauce. Remove the bay leaf.

Mix in the spinach. Season with the salt, nutmeg and add freshly ground pepper to taste.
Created exclusively for White Wave by Chef Akasha Richmond, Copyright 2002

Soy Fact

Soy flour is made from roasted soy beans ground into a fine powder.

Kansas Soybean Commission & Association