Learn how to cook spinach using three different methods: steaming, sauteing and blanching. Either way, this nutrient-dense leafy green cooks fast!
ingredient
- 1 pound baby spinach, flat-leaf or curly-leaf
- water , for steaming
- kosher salt, for seasoning
- black pepper, for seasoning
- 1 pound baby spinach, flat-leaf or curly-leaf
- 2 quarts water
- 1 teaspoon kosher salt
- 1 pound baby spinach, flat-leaf or curly-leaf
- 2 tablespoons olive oil
- kosher salt, for seasoning
- black pepper, for seasoning
Directions
- Remove the Stem – Remove the stems from the spinach or leave them on if using baby spinach.
- Wash and Dry – Wash the spinach and shake off excess water. Dry well in a salad spinner if sauteeing the spinach.
- Add about 2-inches of water in the bottom of a pot with the steamer insert placed on top. Add spinach, cover and boil until steam is formed. Work in batches if needed.Steam the spinach until the leaves are tender and slightly wilted, 1 to 2 minutes, depending on the type of spinach. Season with salt and pepper to taste.
- In a large pot, bring water and salt to a boil. Add a third of the spinach and blanch for 30 seconds. Transfer cooked spinach to a colander. Repeat with the remaining spinach.Run cool water over the spinach to stop the cooking process until it is cool to the touch. Gently squeeze out excess moisture using your hands. Season as desired or reserve to use in other recipes.
- Heat a large saute pan over medium heat, then add the oil. Once the oil is hot, add spinach, a handful at a time, stirring to slightly wilt before adding the next handful. Saute until all the spinach is wilted, about 2 to 4 minutes. Season with salt and pepper.
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