Almond Milk Creamed Spinach

• 20 ounces Baby Spinach, fresh
• 4 tablespoons unsalted butter
• 2 shallots, thinly sliced
• 3 tablespoons all-purpose flour
• 2 cups unsweetened almond milk
• 1/2 cup parmigiano-reggiano cheese, grated (or Cotija cheese)
• salt
• fresh ground pepper
• 3/4 cup panko breadcrumbs (Japanese bread crumbs)
• 2 tablespoons toasted almonds, finely chopped (preferably marcona)

1. Preheat the oven to 425u0b0. In a large saucepan, heat 1 inch of water. Add the spinach by the handful; allow each handful to wilt before adding more. When the spinach is wilted, drain it, pressing out as much water as possible. Wipe out the pot.
2. Melt 2 tablespoons of the butter in the pot. Add the shallots; cook over moderate heat until softened. Stir in the flour and cook for 1 minute. Add the almond milk and simmer until very thick, whisking occasionally, 5 minutes. Stir in the cheese and spinach. Season with salt and pepper. Spoon into a baking dish.
3. In a small bowl, melt the remaining 2 tablespoons of butter. Stir in the panko and almonds and sprinkle over the creamed spinach. Bake for 15 minutes, until golden. Serve.

unsalted butter, shallots, allpurpose, unsweetened almond milk, parmigianoreggiano cheese, salt, fresh ground pepper, panko breadcrumbs, almonds

Taken from www.food.com/recipe/almond-milk-creamed-spinach-507090 (may not work)