Easy Garlic with Creamy Roasted Spinach does not get easier! This simple homemade side dish is so much better than store bought!
Spinach recipes come in handy all day long, from breakfast scrambles to afternoon smoothies and side dish meals at dinner time. Served from fresh in a salad or cooked, we cannot get enough from this versatile veggie. This, however, is worth every minute it takes, standing over the stove and making the best white sauce to coat your wilted spinach leaves.
Spinach is a versatile vegetable and can be eaten raw or cooked
Spinach is available fresh, frozen or canned
Here are some tips to try to incorporate more spinach into a daily routine
- Add spinach to a wrap, sandwich, or flatbread
- Add spinach to pastas, soups, and casseroles
- Lightly sauté spinach in a small amount of extra virgin olive oil. Season with freshly ground black pepper and freshly grated Parmesan cheese
- Make a dip with spinach, such as spinach and artichoke dip or spinach and goat cheese dip
- Add a handful of fresh spinach to an omelette or scramble eggs
- Throw a handful into a smoothie
- Spinach into breakfast muffins
How Can You Cook Spinach?
- Steaming – To quickly tenderizes and wilts the leaves down without much need of seasoning until after cooking
- Boiling – Immediately cooks the leaves in seconds and most often used as an intermediary step for a dish
- Creaming – Throw the drained, chopped spinach into the boiling cream mixture.
- Sautéing – Dry heat to develop flavour on the surface and uses other flavouring agents for seasoning.
How to Prepare Spinach
Use a sharp knife to cut the stems off at the base of each leaf or snap the stems off by hand. You do not need to cut the stem out of the leaf as the stem that extends into the leaf is thin and easy enough to eat.
Full a clean silk with cool to lukewarm water and soak the spinach inside the water for several minutes. Reason to loose any specks of dirt or sand on the leaves. Drain the water and rinse the leaves. Repeat the soaking and draining process once more to make sure the leaves are clean.
You can place the wet spinach inside a salad spinner. turn the spinner to shake the water from the spinach leaves.
Alternatively, leave the leaves to drain by letting them sit out on mesh or plastic strainer for about 30 minutes or by patting them dry with clean paper towels.
You can make a choice for find the way that will work for you. I personally cut my leaves with a sharp knife or you can tear your leaves into pieces, 5 – 10 cm tall.
Boiling your Spinach Leaves
Place the spinach in a medium stockpot. Select a stockpot with a 6-liter capacity or more. The leaves should only reach the mid-point of the pot and should not rise much higher.
Cover all the leaves with water. Fill the stockpot with enough water to just cover the leaves. Make sure that there is at least 5 to 7 centimeters of empty space in between the top of the water and the top rim of the pot to prevent the water from boiling over.
Add Salt to the water for taste. 1 or 2 teaspoons of salt will more than enough. You want just enough salt to draw out the flavour of the spinach, but not so much salt that it dominates over the taste of the spinach.
Boil the spinach leaves in the water on the stove over high heat. Once it begins to steam, start timing it. Boil the spinach for 3 to 5 minutes.
Drain the spinach, pouring the contents into a large pasta or rise drainer. Shake the drainer to remove any excess water.
Transfer the spinach immediately over to a separate stockpot filled with ice water. Allow it to sit in the ice water for 30 seconds to 1 minute. The ice water “shocks” the spinach, preventing it from losing its bright green colour.
Finally drain the spinach once more. Pour the contents of the second pot into a large pasta or rice drainer and shake out excess water.
Nutritional And Health Benefits Of Spinach
Spinach is one of the best sources of dietary potassium and magnesium, two important electrolytes for maintaining and boost your immune system. It is loaded with tons of nutrients and low in calories.
Detailed information about Nutrition and Risks taking Spinach are available on https://nutritionmission.co.za/?p=1627
- 1 whole garlic bulb
- 1 pack fresh spinach, trimmed and chopped
- 2 tablespoons minced fresh parsley
- 1 teaspoon plus 1 tablespoon olive oil
- 1-3/4 cups uncooked whole wheat pasta
- 2-1/2 cups chicken stock
- 250 ml reduced-fat cream cheese, cubed
- 1/4 cup shredded Cheddar cheese
- 1/4 cup fat-free milk
- 1 teaspoon pepper, blend
- 1/4 teaspoon salt
- Preheat oven to 180C
- Remove papery outer skin from garlic bulb but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with 1 teaspoon oil. Wrap in foil. Bake 30-35 minutes or until cloves are soft. Unwrap. When cool enough to handle, squeeze garlic from skins
- Heat remaining oil over medium-high heat. Add pasta; cook and stir 2-3 minutes or until lightly browned. Add stock; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender and liquid is absorbed. (Depends on size of pasta)
- Boiled cut spinach leaves on the stove. Please read Boiling your spinach leaves for instructions.
- Stir in cream cheese until melted
- Add cooked spinach, Cheddar cheese, milk, seasoning blend, salt and roasted garlic; cook and stir until spinach is wilted. Sprinkle with chopped fresh parsley