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

FAQs

How long to boil 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.

Young spinach leaves, or baby spinach as it's often called, can be served raw in smoothies or salads, matching well with sharp or citrus-based dressings and ingredients. As well as the fresh leaves, you can also buy spinach frozen, usually finely chopped and frozen into small blocks.

** Contains: Milk, Wheat **

Chopped, tender, young Spinach and a smooth, delicately flavored sauce made with real cream - no artificial flavors or colors added - packed in a flavor-saving boilable cooking pouch.

SPINACH, SKIM MILK, SOYBEAN OIL, WATER, 2% OR LESS OF BLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), MODIFIED CORNSTARCH, DRIED ONIONS, SALT, SEASONING (CORN MALTODEXTRIN, NONFAT DRY MILK, SALT, NATURAL FLAVOR, BUTTER [CREAM, ANNATTO], WHEY PROTEIN ...

Use baby spinach with stems removed, or smaller, lighter-colored leaves rather than more mature leaves. Use olive oil or any kind of oil. Oil will reduce the bitterness. Don't over-cook it (most common culprit).

Digestive issues: Eating too much spinach may lead to an excessive buildup of gas, bloating, and cramps because our body needs some time to digest the excessive load of spinach and cannot metabolize it all at once.

Spinach is only one of three vegetables we recommend boiling to free up acids and allow them to leach into the boiling water; this brings out a sweeter taste from the spinach. Discard the boiling water after cooking; do not drink it or use it for stock because of its acid content.

A study found that cooking spinach quickly in boiling water, then plunging it into cold water, reduced oxalate content by 40 percent, on average, which was more effective than pan or pressure cooking.

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.” There are a few more reasons to eat your spinach cooked.

What's bad about spinach? If you eat spinach every day in excessive amounts (more than a bowl) there can be adverse health effects. Most commonly these include gas, bloating and cramps due to its high fiber content. Eating too much spinach can also interfere with the body's ability to absorb nutrients.

Why is my spinach so slimy after cooking? ›

Any slimy spinach should be thrown away, along with any spinach it has come in contact with. You don't want to eat decomposing plant matter (unless you're an insect or a worm!). It's important to remember, too, that spinach (like other leafy greens) can be be contaminated with bacteria such as E. coli.

In general, boiling has been reported to reduce oxalates by 30% to 87%[7]. Both cooked and raw spinach have varying and plentiful nutritional benefits besides iron and are very low in calories. For example, when raw, spinach is higher in vitamin C; when cooked, it's higher in folate[2].

What is creamy spinach dip made of? To get your dip super creamy I like to add in milk, cream cheese, and mozzarella. Then the base is made of spinach, yellow onions, and garlic. And finally it's seasoned with worcestershire sauce, red pepper flakes, salt and pepper.

One of the easiest ways to remove the grittiness is by cooking your spinach. Blanching, boiling, or steaming your greens helps break down and remove oxalic acid. It's especially recommended to do this if you plan on including spinach in a creamy dish like creamed spinach.