Cooking Frozen Spinach

Photo: Ariana – CC BY-SA 3.0 | cropped to square

BEFORE COOKING:

Just before cooking, thaw the spinach, squeeze out the water, and remove the stems.

COOKING:

Place the spinach into a small amount of boiling salted water (about 2 teaspoons per 1 liter of water) – just enough to cover the leaves. It is also worth lightly salting (about 1 teaspoon per 1 liter of water). Cook the spinach for 2–5 minutes. Begin timing from the moment the water returns to a boil. Halfway through cooking, you can add milk to prevent the leaching of calcium from the bones by the microelements contained in the spinach. Cook uncovered. The spinach is done when it has completely lost its firmness.

AFTER COOKING:

After cooking, drain and squeeze the spinach. To maintain its beautiful green color, plunge the cooked spinach into ice water for 1 minute.

SERVING SUGGESTION:

When serving, add Parmesan, a pinch of spices, and drizzle with melted butter or olive oil.

Enjoy your meal!

Check out how to cook fresh spinach.