Spinach is a dark vegetable that can be eaten raw or cooked. There are many ways to cook spinach, including boiled, sautéed, and creamed. Spinach can be boiled with just water and salt, but to make the cream or sauté it takes a little more ingredients to get the best flavor.
For all methods
2 large bunches of spinach, around 450 g
1 to 2 teaspoons of salt (approximately 5 to 10 g)
- 2 tablespoons (30 ml) of oil.
- 3 chopped garlic cloves.
- Salt to taste.
for the cream
- 1 tablespoon of butter.
- 1/4 cup (approximately 60 g) of chopped onion.
- 1 clove of garlic, chopped.
- 1/2 cup (125 ml) of heavy cream.
- 1/8 teaspoon (0.6 g) of nutmeg.
- Salt and pepper to taste.
Approximately 4 servings
Method 1 of 4: Spinach Preparation
Step 1. Cut the thick stalks
Use a sharp knife to cut the stalks at the base of each leaf or break the stalk by hand. You don't need to take the leaf off the stalk as this part of the stalk is thin and you can eat it easily.
Step 2. Fill a clean kitchen sink with cold to lukewarm water
Soak the spinach in water for several minutes to loosen any dirt or sand. Drain the water, rinse the leaves and then repeat the soaking and rinsing process once more.
Step 3. Place the spinach inside a salad centrifuge
Rotate the centrifuge, drawing water from the spinach leaves.
Other alternatives are to let the leaves dry in a colander for 30 minutes or dry with a paper towel.
Step 4. Tear the leaves into pieces of approximately five to 10 cm
Method 2 of 4: Boiled Spinach
Step 1. Place the spinach in a medium pot with a capacity of 6 liters or more
The leaves should only reach halfway up the pan and should not rise much higher than that.
Step 2. Cover the leaves with water
Fill the pot with enough water to cover the leaves, but not the whole pot (so it doesn't overflow).
Step 3. Add salt to taste in the water
Use around 1 to 2 teaspoons of salt. You want enough salt to enhance but not to overpower the spinach flavor.
Step 4. Boil spinach in water over high heat
When you start making steam, set the time. Boil spinach for three to 5 minutes.
Step 5. Drain the spinach using a pasta drainer
Shake the drainer to remove excess water.
Step 6. Immediately transfer the spinach to a separate pan filled with ice water
Let it soak for 30 seconds to 1 minute. The cold water gives a "shock" to the spinach, preventing it from losing its green color.
Step 7. Drain the spinach one more time
Place the contents of the second pan in a pasta colander and shake to remove excess water.
Method 3 of 4: Braised Spinach
Step 1. Heat 2 tablespoons (30 ml) of oil in a large skillet over medium to high heat
The skillet should be approximately 30 cm in diameter and should be deep. Turn the pan to grease the entire bottom with the oil.
Step 2. Add 3 chopped garlic cloves to the pan
Saute the garlic for about 1 minute until golden. Don't let the garlic cook on its own any longer or it will burn.
Step 3. Place the spinach in the skillet
If necessary, use a spatula to press it down, but be careful not to burn yourself with the hot oil.
Step 4. Sprinkle the spinach in the garlic oil
Use a kitchen tong or two spatulas to lift and turn the spinach. Turn several times until the leaves are well greased.
Step 5. Cover the pan
Leave it covered and cook the spinach, without stirring, for 1 minute.
Step 6. Remove the cover
Turn the spinach over again with the tongs or spatulas to smear the leaves in the oil once more.
Step 7. Cover the pan again
Cook for another 1 minute.
Step 8. When the spinach wilts, uncover the pan and remove from heat
Drain the pan.
Step 9. If you like, add more oil and salt to the spinach
Turn the spinach using the tongs or spatulas to coat well before serving.
Method 4 of 4: Spinach Cream
Step 1. Boil spinach for 1 minute
Follow directions for boiled spinach.
Step 2. Drain the boiled spinach using a large pasta colander
Place spinach on top of paper towels and place another layer of paper on top. Tap the spinach lightly to dry until the leaves are no longer damp.
Step 3. Place the leaves on a cutting board
Coarsely chop the spinach using a sharp, flat-bladed knife.
You can also use kitchen scissors to coarsely cut spinach
Step 4. Heat a tablespoon (15 g) of butter in a skillet measuring approximately 30 cm
Melt the butter over medium-medium high heat and grease the bottom of the skillet.
Step 5. Add 1/4 cup (approximately 60 g) of onion and 1 clove of garlic to the skillet
Saute the onion and garlic in butter for about 5 minutes until the ingredients give off a strong aroma and caramelize.
Step 6. Pour 1/2 cup (125 ml) of heavy cream into the pan
Mix the cream with the onion and garlic.
Step 7. Add 1/8 tsp (0.5 g) nutmeg and a pinch of salt and pepper to the cream
Stir and cook, uncovered until the mixture boils and begins to thicken.
Step 8. Place the drained chopped spinach in the boiling cream
Evenly mix the spinach to the cream. Reduce the heat to medium-low and let the cream simmer, still covered, for another 2 minutes. The content should thicken even more.