German Creamed Spinach Recipe | What's Cooking America (2024)

FAQs

What is creamed spinach made of? ›

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.

Heat can help break this acid down and eliminate some of the bitterness, but if any lingers, the best antidote, according to this article, is citrus. Squeeze a little lemon, lime, or orange juice and grate some zest in there if your spinach is tasting bitter.

Remove from heat and drain the excess liquid: After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat.

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.

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.

Creamed Spinach Ingredients

Onion: Minced white onion lends flavor and texture. Garlic: Take the flavor up a notch with minced garlic. Cream: This rich creamed spinach recipe calls for 1 ¼ cups of heavy cream. Cheese: You'll need sliced provolone cheese and freshly grated Parmesan cheese.

Olive oil: I love sauteing the spinach in olive oil. It has the best flavor! Garlic: Before tossing in my fresh spinach, I cook fresh sliced garlic in the olive oil, which gives the olive oil a lovely garlicky flavor. Lemon: It is optional but adds fresh flavor!

Citrus juice can efficiently cover the bitterness of the spinach and give a fresh flavour to it. You can use either lemon, lime or even orange juice for the purpose. As soon as the leaves get cooked, take them out in a bowl. Drizzle some citrus juice over them, give a light stir and let it sit for 15 minutes.

In his book The Flavor Equation, Nik Sharma notes that oxalic acid is also what makes these vegetables taste more acidic when raw. As the spinach cooks, the cell walls break down and release oxalic acid that coats the mouth when you eat the vegetable.

The high potassium levels in spinach (two-thirds of a cup has close to 600 milligrams) relaxes blood vessels and lowers blood pressure. “Potassium also helps your kidneys get rid of extra sodium,” says Kopp. “High blood pressure and excess sodium can lead to heart disease, stroke and kidney damage.”

What is the healthiest way to eat spinach? ›

Spinach. The leafy green is packed with nutrients, but you'll absorb more calcium and iron if you eat it cooked. The reason: Spinach is loaded with oxalic acid, which blocks the absorption of iron and calcium but breaks down under high temperatures.

The good news is that cooking spinach drastically reduces the amount of oxalic acid found in one serving. According to Food Revolution Network, “Steaming spinach has been shown to cut the oxalic acid by 5-53%. Steaming also allows the spinach to retain its folate content, a B-vitamin that helps your body produce DNA.”

If using baby spinach, there is no need to trim the stems. If using full-grown spinach leaves, remove the tougher stems from the leaves and discard. Break up any very large leaves, but there's no need to chop it up.

Spinach. The leafy green is packed with nutrients, but you'll absorb more calcium and iron if you eat it cooked. The reason: Spinach is loaded with oxalic acid, which blocks the absorption of iron and calcium but breaks down under high temperatures. What Do You Really Get When You Buy Organic?

In contrast, loose spinach needs thorough washing in a colander to remove dirt and grit. Shake the excess water off (if you plan to stir-fry it or eat it raw in a salad, you should pat it dry with kitchen paper, too). Older spinach may have tough stems - cut these off.

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.