Who said you couldn't make a healthy(er) creamed spinach by substituting butter with avocado and cow's milk with almond milk? It definitely wasn't me...
So, I had this ginormous bag of spinach sitting in the 'frig, and I didn't want it to go bad because I absolutely HATE to waste food. That's not kosher, green, or a good way to manage my resources, is it? Nope. Back to that bag of spinach - every time I'd see it, I'd think how good it would be all creamy and silky, but do you know how much fat there is in butter and cow's milk? Well, I do. In the words of Sweet Brown, ain't nobody got time for that.
Then, it hit me like a rock, avocado (a healthier plant-based fat) and almond milk (also a healthier plant-based fat) might do the trick. Some mushrooms would be nice, too. So, I tried it and I like it.
So, they say you can lead a horse to water, but you can't make him/her drink. Well, folks, this is a choose your own adventure story. If you like the fat in butter and cow's milk, follow Ree Drummond's recipe to the tee. If the thought of consuming that extra fat will send you into a tizzy and ruin your day or something to that effect, make the following substitutions:
- 1 stick of butter for one avocado and about 2 tbsp of olive oil
- 2 cups of cow's milk with 2 cups of almond milk.
The avocado and flour will clump up initially, but it will dissolve in the milk just fine. Regardless of how your story ends, I'd suggest adding some sauteed mushrooms:
http://thepioneerwoman.com/cooking/2009/04/creamed-spinach-to-die-for/
