Vegan

Creamed Greens with Miso Breadcrumbs

by:
November  7, 2024
0
0 Ratings
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4
Author Notes

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. —Food52

Test Kitchen Notes

Planet Oat compensated Food52 for providing content contained in this article. —The Editors

What You'll Need
Ingredients
  • For the breadcrumbs:
  • 2 cups panko breadcrumbs
  • 2 tablespoons miso
  • 2 tablespoons olive oil
  • 1 tablespoon nutritional yeast
  • For the greens:
  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 1 teaspoon salt, divided
  • 3 garlic cloves, minced
  • 2 tablespoons flour
  • 2 cups 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 ounces baby spinach
  • 1/2 cup vegetable broth
  • 2 teaspoons sherry vinegar
Directions
  1. In a medium bowl, combine panko, miso, and olive oil. Stir until combined.
  2. Heat a large skillet over medium-high heat and add the panko mixture to the skillet.
  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.
  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.
  5. Add garlic and cook, stirring for 1 minute until fragrant.
  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.
  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.
  8. Season to taste with salt and serve topped with miso breadcrumbs.
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