Ingredients
- 12 cups fresh baby spinach
- 1 cup plain gluten-free soymilk, unsweetened
- 2 teaspoons orange zest, finely grated
- 2 teaspoons lemon zest, finely grated
- 2 teaspoons vegan margarine
- ½ cup yellow onion, minced
- pinch of nutmeg
- sea salt, to taste
- 4 tablespoons sliced almonds, toasted
Make it step by step
- Steam spinach with a few tablespoons of water until just wilted.
- Squeeze out excess water and coarsely chop.
- Place soymilk, orange zest and lemon zest in a small saucepan and bring to a boil.
- Simmer, stirring frequently, until reduced by half.
- Heat margarine over medium heat in sauté pan and add onion.
- Cook until onion is translucent.
- Add spinach and cook until most of the liquid has evaporated.
- Add reduced soymilk to spinach and cook until thickened, stirring occasionally.
- Season with a pinch of nutmeg and sea salt to taste.
- Garnish with sliced almonds.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.