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

FAQs

Is creamed spinach anti inflammatory? ›

Anti-Inflammatory: Spinach contains components like flavonoids and carotenoids that have anti-inflammatory properties, potentially reducing the risk of chronic diseases.

Sauté the spinach for just a few minutes, until it begins to wilt but is still vibrant green in color. Remove from Heat: Once the spinach has wilted, promptly remove it from the heat to prevent overcooking. Overcooked spinach can turn mushy and bitter, so it's best to err on the side of caution.

Store-bought canned spinach is fully cooked. To cook, simply place the spinach, along with the liquid from the can, into a saucepan and cook until heated through. Drain and serve.

Spinach is a non-starchy veggie, which means it does not have much effect on blood sugar levels. So, you can enjoy the green delight as much as you want. Spinach is considered a low-glycaemic index food, and foods that have low GI are said to have little or no effect on the blood sugar levels.

Creamed spinach is also low in sodium, which is good for blood pressure. The only thing I would be careful of is the fat content from the cream. It is mostly saturated fat, which is worse for you than unsaturated fat. If you are making it yourself, you could decrease the amount of butter you use.

Cooking spinach can help reduce the oxalic acid content, but it will not completely remove it.

When you sauté spinach, especially for an extended period or at high temperatures, some of these nutrients may be degraded or leach out into the cooking liquid. However, sautéing also breaks down the cell walls of the spinach, which can increase the bioavailability of certain nutrients like lutein and beta-carotene.

Spinach releases a lot of water as it cooks. So my father's trick is to drain and dry the spinach leaves as well as you can, using a salad spinner if need be, before cooking them. Then, sauté some garlic in olive oil in a large wide pan, and add the cleaned, drained, and dried spinach leaves to the pan.

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.

Can you eat spinach stems? ›

The stalks and stems on leafy greens are completely edible and can add a nice crunch when eaten raw. If salad is not your thing, try experimenting with different preparations for leafy greens. Use greens to top a pizza or toss spinach into a frittata.

Rinse canned spinach to remove excess salt. ½ cup of canned spinach contains: - More than your recommended daily value of Vitamin K to help with the formation of bones, tissues and hormones.

"When using canned vegetables, you typically will want to and should drain the vegetables from their brine before using them,” says Chef Matt Bolus of The 404 Kitchen in Nashville. "The canning liquid is made of salt and preservatives.

Adding vinegar to cooked vegetables can enhance the flavor and improve their nutritional value in several ways: Flavor enhancement: Vinegar can add a tangy, bright flavor to vegetables, making them more palatable.

Spinach. Spinach is another anti-inflammatory food and is one of the best-known superfoods. 16 It contains lutein, which is related to vitamin A and beta-carotene. Spinach also gives you iron, vitamin K, and folate.

Green leafy vegetables like spinach contain plenty of vitamin E, which can help reduce inflammation in the body. Things like processed foods, stress, lack of adequate sleep, and substance use can cause inflammation.

Several health benefits are consequently associated with spinach which is attributed to its lipid-lowering properties and cardiovascular protection, as well as anti-inflammatory, anti-obesity, anti-diabetic (hypoglycemic activity), and anti-cancer effects, in addition to neuronal protection, antimacular degeneration, ...

Recipe: Creamed Spinach

Spinach contains iron, heart-healthy antioxidants and very few calories. While eating spinach raw in salads is a terrific way to add color and nutrition to your diet, cooking it can turn it into a comforting wintertime side dish.