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Parve
Easy
30 Minutes
Diets 
I’m not a huge side dish person normally, but there’s something about really really good creamed spinach that I can not resist. Serve it alongside any of your holiday meats, underneath a freshly fried, perfectly crisp piece of schnitzel or just eat it out straight out of the pot!
1 tablespoon plus 3 tablespoons Tuscanini Extra-Virgin Olive Oil (divided)
1 small yellow onion, diced
1 and 1/2 pounds fresh spinach, or 32 ounces frozen (see note)
1 clove garlic, minced
1/2 teaspoon kosher salt
3 tablespoons flour
1/2 cup Tuscanini White Cooking Wine
1 and 1/2 cups oat milk
1/4 teaspoon coarse black pepper
1/2 teaspoon crushed red pepper flakes
salt to taste
Heat a very large pot over medium high heat. Add one tablespoon oil and onions. Sauté for six minutes.
Add spinach. Gently toss spinach to help it wilt down. As it cooks it will give off liquid. Continue to stir gently until most of that liquid has evaporated. Add salt and garlic. Cook for one minute.
Make a well in the center and add remaining oil and flour. Stir continuously to coat the spinach and slighty toast the flour for about two minutes While stirring, pour in white wine and scrape off any brown bits from the bottom of the pan.
Once the wine has cooked down (about two minutes) stir in oat milk, pepper and pepper flakes. Once the mixture is simmering, taste and adjust salt as needed (be careful here. Add salt grain by grain! Spinach goes from perfect to too salty very quickly!)
Bring spinach to a very gentle boil, turn off heat and VOILA, creamed spinach!
Sponsored by Tuscanini
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Can I use coconut milk?
Yes
Can I substitute with almond milk?
Yes
The best creamed spinach I ever made!
I made this for Sukkos and it came out delicious and was very flavorful!