If you prefer to remove the stems from your spinach, do so at this time. Cut them off with a small, sharp knife.
If you’d like, you can add 1-2 tbsp (14. 8-29. 6 g) of salt to your water. While this is not required, it helps season the spinach and helps it retain nutrients.
Avoid overcooking your spinach. If the spinach is cooked too long, it turns a darker shade of green.
Once the spinach is in the ice water, press down on the leaves with your spoon so they are totally submerged. The ice water stops the cooking process so your spinach stays tender and retains its nutrients.
Alternatively, you can pour the ice water and spinach directly into the strainer. If you do this, scoop out the ice from the strainer using a spoon or your fingers.
If you don’t get rid of the excess water, your recipe or sauce can wind up too wet.
To check if your container is safe for the microwave, look at the bottom. Most containers will read “Microwave-safe” if you can use them in the microwave.
Use caution when removing the spinach as the container may be very hot.
This helps preserve the bright green color of your fresh spinach as well as maximize the spinach flavor and nutrient content.
You can also gently squeeze the spinach while it is in the strainer to get rid of more moisture.
Once you blanch your spinach, it will look much smaller than it did when you started out. A large bag of spinach turns into a palm-sized ball.
To cook with your frozen spinach, simply remove it from the freezer and thaw it for 1-2 hours in the fridge. Vegetables that are blanched before frozen retain significantly more of their nutrients than vegetables frozen without blanching. Spinach is versatile and easy to cook. You can add it to many dishes in healthy ways. [16] X Research source Add to a pasta or grain dish by draining the pasta or grain right over the spinach in a colander. [17] X Research source Then saute in a pan with a bit of olive oil. It a heart-healthy fat. [18] X Research source
