Cooking Spinach

Photo: Tim Sackton – CC BY-SA 2.0 | cropped to square

BEFORE COOKING:

Before cooking, thoroughly wash the spinach, remove any wilted or yellowed leaves, and trim the stems.

COOKING:

Place the spinach into a small amount of boiling water, ensuring the leaves are submerged. Cook the spinach for 2–5 minutes. Begin timing once the water returns to a boil. Immediately after boiling, add salt (approximately 2 teaspoons per liter of water). It is also advisable to add a light sprinkle of sugar (around 1 teaspoon per liter of water). Halfway through cooking, milk can be added to help prevent calcium leaching from the bones due to the trace elements present in the spinach. Cook uncovered. The spinach is ready when it has completely lost its firmness.

AFTER COOKING:

After cooking, drain and squeeze the spinach. To preserve its green colour, briefly immerse the cooked spinach in ice water for 1 minute.

SERVING SUGGESTION:

Serve with Parmesan cheese, a pinch of spices, melted butter, or olive oil.

Enjoy your meal!

Check how to cook frozen spinach.