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
YUM. This is dinner tonight! I love creamed spinach, too, but I’m not creative enough to have thought of using a smokey gouda cheese.
Looks delicious. I have left over gouda from the holiday cheese fest. Making it this week!
Oh this looks awesome! I’m bookmarking!
Wheat flour is a no no for me so I’ve never made any rich, creamy, cheesy sauces for my veggies. Which is stupid since I don’t think twice about inhaling cookies and cakes during the holidays (or whenever such treats have found their way into my home). But I have an order of Konjac glucomannan flour coming my way this week. I think that something like this dish will be the very first thing I make with it! Oh, the anticipation! This looks so good! Dang, I’m starving. I should eat before I blog.
Mrs. Mecomber says
I eat raw spinach all the time, and I never knew about oxalic acid! I will have to curb my desire for spinach. Great information and great recipe. Thanks!
Thanks for all the positive reviews, you guys.
Genie — I’d like to know how that turns out. I’ve only ever made rouxs with wheat flour and fat, but I know some people can’t handle wheat in any quantity. It’d be good to have a hearty alternative that isn’t as glossy as using something like arrowroot powder to thicken the sauce.
Heidi / Savory Tv says
Gorgeous! I usually make a garlic parm sauce for veggies, I’ll have to try your smokey gouda sauce! Thank you!
how much does this serve? because I want to make this for my family of 6.
This makes about 4 cups of creamed veggies. So, if you have small portions, it would be good as a side dish for 6.
joanna sim says
I tried this, it was DIVINE! And I baked it atop some barley/brown rice in the oven so it became more of a gratin. It was a hit with my guests!
Picture here: http://becomingthebiggestloser.blogspot.com/2009/02/day-52-22409.html
Jo — That sounds yummy. I only ever served it as a side dish, but I think sprucing it up like that it would make a scrumptious main dish!
Oh that looks divine! All those yummy shades of green, I’m getting a chlorophyl high just lookin’ at it.
Melissa Archibald via Facebook says
Now my mouth is watering 🙂
Lydia Joy Shatney via Facebook says
That sounds AWESOME!
Jami Theresa Williams via Facebook says
That sounds delish !!
Vertical Eco Garden, LLC via Facebook says
Does green bean casserole count?
Susan Louise Overcomer via Facebook says
A new recipe to get my K2/calcium/vit.D with some good veggies…..Thanks
This was so great! Made this for a quick Christmas Eve side dish tonight and my husband and I ate all of it! So good! Thanks!