Title: How do I get rid of the oxalate "grittyness" when making cooked spinach? : AskCulinary
Headings: How do I get rid of the oxalate "grittyness" when making cooked spinach?
How do I get rid of the oxalate "grittyness" when making cooked spinach?
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Pandanleaves
gilded commenter 5 years ago
Not sure about other applications, but Japanese spinach salad doesn't have any grittiness maybe because of the blanching. Blanch your spinach for a few seconds in lightly salted water, squeeze it to remove as much moisture as you can, and then use it however you want. 6
level 1
[deleted]
5 years ago
If your are referring to that acrid oxalate, I guarantee you it is the variety of spinach. I only taste that in spinach I buy in the grocery store. It doesn't seem as pronounced in the bagged baby spinach. I grow Bloomsdale Longstanding, and few others in my yard, and I have never, ever noticed the taste. 2
level 1
[deleted]
5 years ago
I know what you're talking about because whenever I eat spinach I also get that horrible, horrible coating of the mouth feeling that even toothpaste and vigorous scrubbing don't help with. When I googled this a long time ago I think I was told that cooking spinach in something fatty helps cut down that a lot. I assume this is why even some raw spinach is unpleasant to eat if I eat enough of it but I can eat spinach artichoke dip by the gallons. 2
level 1
anbeav
5 years ago
Blanch it.