Creamed Spinach Amandine

An elegant side dish for Slow-Roasted Beef Tenderloin

• 20 oz. fresh spinach, stemmed, washed, and drained (about 8 cups, loosely packed)
• 1/2 cup heavy cream
• Kosher salt and freshly ground black pepper
• 1/2 cup sliced almonds, toasted until lightly golden
• 1/2 Tbs. almond oil (or walnut or hazelnut oil)

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 each portion of spinach with the toasted almonds and drizzle with the nut oil.