Creamed Spinach Amandine
- ½ cup sliced almonds, toasted until lightly golden
- Kosher salt and freshly ground black pepper
- ½ Tbs. almond oil (or walnut or hazelnut oil)
- ½ cup heavy cream
- 20 oz. fresh spinach, stemmed, washed, and drained (about 8 cups, loosely packed)
Heat a large nonstick pan over medium heat. Add a large handful of spinach, and as it wilts and makes room in the pan, add more spinach. When it’s all wilted, pour off any liquid in the pan, add the heavy cream, and season with salt and pepper. Keep on low heat until serving. To serve, sprinkle ...