Title: What is Spinach (Palak)? Glossary | Uses , Benefits, recipes with Spinach |
Headings: What is Palak, Spinach?
spinach
What is Palak, Spinach?
Blanched and chopped spinach
Blanched spinach
Chopped spinach
Shredded spinach
Spinach puree
13 Culinary Uses of Spinach, Palak.

Content: · Smooth-leaf has flat, unwrinkled, spade-shaped leaves, while semi-savoy is similar in texture to savoy but is not as crinkled in appearance. · Baby spinach is great for use in salads as it has a sweeter taste, probably owing to its reduced concentration of oxalic acid. Blanched and chopped spinach
After washing the spinach and removing the stem, roughly chop the spinach. Immerse the spinach leaves in boiling water along with salt and cook for 2 to 3 minutes. Immediately put the blanched spinach in ice cold water, this helps in retaining the colour of the spinach. Drain well using a strainer and squeeze it with your hands to get rid to excessive water. Use as required. Blanched spinach
After removing the stem, take the leaves and wash them thoroughly under running water. Then immerse the spinach leaves in boiling water for 20 seconds and then plunge into cold water. Remove and use as per the dish.