Creamed Greens with Miso Breadcrumbs
Food52
- Serves
- 4
- Prep Time
- 10 Minutes
- Cook Time
- 20 Minutes
This dairy-free version of the steak house staple has all the richness of creamed spinach—and you won’t miss the cream. Planet Oat Unsweetened Original Oatmilk does a heroic job of transforming baby spinach and sturdy kale into a velvety yet substantial dish. The best part is how quickly this weeknight side comes together. Everything goes into the same pot, and the oat milk roux wilts the greens as it thickens. Don’t forget to tee up your ingredients beforehand because they are called to bat in quick succession. Nutmeg, nutritional yeast, and white pepper lend a savory, slightly nutty flavor; a hit of sherry vinegar adds brightness. Cook the greens to your liking—they can be super soft or slightly al dente. The deeply savory miso breadcrumb topping adds crunch and makes the green vegetables taste like team mac and cheese.
Ingredients
For the breadcrumbs:
- 2 cup panko breadcrumbs
- 2 tablespoon miso
- 2 tablespoon olive oil
- 1 tablespoon nutritional yeast
For the greens:
- 3 tablespoon olive oil
- 1 medium onion, diced
- 1 teaspoon salt, divided
- 3 garlic cloves, minced
- 2 tablespoon flour
- 2 cup Planet Oat Unsweetened Original Oatmilk
- 1 tablespoon nutritional yeast
- 1 teaspoon nutmeg
- 1/2 teaspoon white pepper
- 1 bunch kale (about 1 lb), ribs removed, and leaves cut into ribbons or small pieces
- 3 ounce baby spinach
- 1/2 cup vegetable broth
- 2 teaspoon sherry vinegar
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Directions
Instructions
- Step 1
In a medium bowl, combine panko, miso, and olive oil. Stir until combined.
- Step 2
Heat a large skillet over medium-high heat and add the panko mixture to the skillet.
- Step 3
Cook, stirring, until crumbs start to brown, about 5 minutes. Pour the mixture back into the bowl. Add the nutritional yeast and stir to combine. Reserve.
- Step 4
In a Dutch oven, heat the oil over medium-high heat. Add the onions and ½ teaspoon of salt. Sautee until onions are soft, about 5 minutes.
- Step 5
Add garlic and cook, stirring for 1 minute until fragrant.
- Step 6
Add the flour and stir for 1-2 minutes. Add the oat milk, ½ teaspoon salt, nutritional yeast, nutmeg, and white pepper. Stir until thickened, 3-5 minutes.
- Step 7
Add the kale, spinach, broth, and vinegar. Stir until combined and cook for 5-10 more minutes until greens have softened to your liking.
- Step 8
Season to taste with salt and serve topped with miso breadcrumbs.