Title: How to Cook Spinach (3 Ways!) - Jessica Gavin
Headings: How to Cook Spinach (3 Ways!)
How to Cook Spinach (3 Ways!)
How to cook spinach
Steamed spinach
Blanched spinach
Sauteed spinach
Removing the stem
Washing
Selection and uses
Storing
Substituting frozen for fresh
Recipes with spinach
Spinach yield
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How to Cook Spinach (3 Ways!)
Ingredients
Steamed Spinach
Blanched Spinach
Sauteed spinach
Instructions
Steamed Spinach
Blanched Spinach
Sauteed spinach
Equipment
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Nutrition Facts
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Jessica Gavin

Content: Squeezing a little lemon juice or balsamic vinegar over it can help cut the bitterness. Avoid adding directly in the pan depending on the type of cookware you’re using. Blanched spinach
Blanching the spinach leaves in a large pot of salted hot water quickly wilts the greens in under a minute. This is great for rapidly cooking multiple batches of leaves. Make sure to quickly remove from the heat and cool it down under cold running water to halt the cooking process. Squeeze out excess liquid to avoid it from becoming soggy or turning a muddy green tint. I use this method when making creamed spinach. Sauteed spinach
Start with heating olive oil in a large skillet over medium heat. The fat will help to sear the leaves and add some light browning and quickly start flavor development. During this time other aromatics and spices like minced garlic, onions, bell pepper, or chili flakes can be added to the oil and briefly cooked.