The BEST Creamed Spinach Recipe (2024)

FAQs

What brings out the Flavour of spinach? ›

Most often, I make sauteed spinach with garlic and Parmesan, along with red pepper flakes. These simple, classic flavors taste elevated, while still allowing the main dish to shine. Feel free to add your own favorite spices, make your sautéed spinach without garlic, or try one of the recipe variations below.

Wilted spinach is mixed through a silky smooth white sauce, flavoured with sautéed onion and garlic, then served with parmesan cheese. This is the side dish of your dreams! Creamed spinach can be mistaken for just a bunch of spinach and heavy cream thrown together — like abracadabra — and you have creamed spinach.

Serve it as an easy veggie side at your holiday dinner to really add some fancy factor alongside your Thanksgiving turkey. Storage and reheating. If you have any leftovers, store in an airtight container in the fridge for up to 3 days. Alternatively, you can also freeze your creamed spinach for around 3 months.

However, the absorption of calcium from milk and other rich-in-calcium ingredients won't be impaired by spinach's oxalic acid, which is why pairing spinach with dairy products helps ensure you gain all the nutrients you need. Oxalate may also be produced by body or converted from vitamin C during its metabolism.

But, according to Jim Correll, a professor of plant pathology at the University of Arkansas, the ascorbic acid found in lemon juice can help dissolve the oxalic acids in spinach.

To cook fresh spinach in boiling water, place 1 pound of washed spinach, covered, in a small amount of boiling salted water. If you're wondering how long to boil spinach, it should only take a few minutes. Once the steam starts to foam, begin your timer. Cook for 3 to 5 minutes or until tender.

For maximum vitamin retention, use quick-cooking methods that do not include water, such as sauteing, stir-frying or blanching, to reduce the amount of nutrients lost from cooking.”

Cook it quickly over very high heat, stirring very frequently so the liquid that cooks off evaporates more or less immediately, the pan stays dry, and the spinach leaves are cooking in dry heat, not wet heat.

That bitter taste is caused by oxalic acid. Stay away from larger, darker leaves, they'll have a higher concentration. Young spinach is more tender and tends to be sweeter. Overcooking spinach can bring out the bitterness, as well.

If you're craving yogurt, spinach or beets, you need more calcium. If you're keeping up with your workout routine during the colder season (good for you!), you'll want to amp up your calcium intake known for building and maintaining strong bones.

Does creamed spinach make you gassy? ›

Yes, spinach can sometimes cause gas in some individuals due to its fiber and high oxalate content, which can be difficult to digest. Eating spinach in moderation and cooking it can help reduce the likelihood of gas.

To reheat, microwave with a damp paper towel covering the top to keep moisture in. Or spinach can be reheated in a pan, stirring occasionally, over low heat and adding more milk if necessary.

The shelf life of spinach is typically 5-7 days but can be as long as 14 days if it's stored the right way. Consider where you're getting your spinach from. If it's being shipped from across the country, it has likely already had several days to begin the spoiling process.

Those packages of salad mixes, spinach and arugula are fineto eat past the due date. If the leaves have wilted, just cut off those bits before use. When your greens are starting to decay though (think mushy, slimy leaves), it's time to chuck.

For ideal absorption, pair spinach with citrus fruits or other vitamin c- loaded foods. epigallocatechin gallate (EGCG), which is associated with increased metabolism and reduced inflammation. When paired with citrus, such as orange or lemon, your body can better absorb EGCG.

Steam and drizzle with olive oil, balsamic vinegar, lemon zest and pepper. Choose your dark leafy green of choice (kale, spinach, broccoli and silverbeet is perfect here) and lightly steam until vibrant green yet still crisp.

Wilt spinach on the stovetop with garlic and olive oil

Keep it yummy on its own, or add a little bread, or a little garlic and olive oil. Add salt to taste and enjoy this dish as a tasty warm salad or side vegetable dish. This is one of the most delicious ways to eat spinach.

You CANNOT taste spinach in smoothies, as long as you add other naturally sweet ingredients. Pineapple and banana are especially effective at disguising the taste of spinach. (I use this trick in my Green Smoothie recipe.) Spinach should be added to smoothies raw.