The BEST Creamed Spinach Recipe (2024)

FAQs

How do you make spinach not soggy? ›

It will start to wilt down quite quickly, once it has wilted (about 1-2 mins) drain it through a colander and allow all the excess water to run out, pressing it with the back of a spoon or underside of a ladle will help force excess water out of the spinach through the colander.

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.

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.

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.

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 ...

The key is to keep your spinach as dry as possible because excess moisture is what causes spinach—and all greens for that matter—to get slimy. The first thing you should do when you get a bag or bunch of spinach is to pick out any leaves that may have already started to turn.

Spotting the Culprits Behind Mushy Spinach Leaves

Overwatering can transform robust spinach leaves into a soggy disappointment. If the soil feels like a swamp and you're seeing more standing water than in a rice paddy, it's time to rethink your watering strategy.

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.

How to tell if spinach has gone bad. It is very easy to tell if spinach has gone bad: it will be dark green or greenish brown, wet or slimy, and will smell a bit like algae or garbage—and taste like it, too.

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.

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.

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.

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.

I filled a medium pan halfway with water before adding about three handfuls of spinach. After three minutes on a medium-high boil, the spinach wilted. I drained the excess water before eating the spinach. The result: We have a winner!