I’m a sucker for creamed spinach.
Spinach is one of those vegetables that tastes great raw, but should generally be eaten cooked.
No, I’m not afraid of E. Coli. My spinach is fresh and not from industrialized sources, so it doesn’t run that risk.
It’s the oxalic acid that scares me. What? You’ve never heard of oxalic acid? Well, don’t be embarrassed. Neither had I until I read Sally Fallon’s Nourishing Traditions (a Food Renegade Must Read). The acid is present in raw spinach and blocks the absorption of calcium and iodine. Mildly cooking spinach neutralizes the malevolent acid.
So, while raw spinach is higher in vitamins and minerals than its cooked counterparts, it’s best not to gorge ourselves on this particular raw leafy green despite the wonderful temptation that is fresh spinach salad.
In my home, we eat spinach raw only in small quantities and cook it the rest of the time. To each his own.
Now, where was I? Oh yes… I’m a sucker for creamed spinach. Last night, I didn’t have enough spinach on hand to create my favorite creamy culinary masterpiece. So, I threw in some diced zucchini and frozen peas.
I also had about 3.5 oz of smoked gouda waiting to be eaten.
Smoked Gouda Creamed Vegetable Medley was born.
1 medium zucchini, diced
12 oz of fresh baby spinach
2 C. frozen peas
1 Tbsp. butter
1 Tbsp. flour
1/2 C. milk
3.5 oz. smoked gouda, shredded
a dash of nutmeg
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