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What's the best way to cook spinach?

post #1 of 11
Thread Starter 
I'm a bit embarassed to admit this, but I've never, ever cooked spinach.

So, can someone give me nice, simple instructions for doing so? I'm looking for something that won't make it all mushy, which I fear I will do to it if I don't have some sort of guidance.
post #2 of 11
In a pan!

Actually the best way is to boil some water with some salt and pepper or whatever, then put the cleanded and stemed spinich in the water and cook just until it turns bright green and then serve.

If you are adding spinich to a dish, toss it in a couple minutes before you serve your dish.
post #3 of 11
I just steam or sautee them until they are wilted. Either way I cook them, I add garlic, salt, and pepper. It's the same with any other green, too.

For convenience I either buy frozen spinach or baby spinach. If you buy regular, fresh spinach, make sure to wash them thorough and remove the stems (the stems are very tough). The best way to wash them is to fill a large bowl or sink with water, add the greens, let them sit for a minute or two so the sand can fall off (it will sink to the bottom), then rinse well.
post #4 of 11
The longer you cook spinach, the mushier it will get. I usually toss it in just before I serve so it will wilt, but not mush.

If I'm doing a pasta sauce, then I'll sautee up some onions and garlic and add my spinach just before serving. Wilt it slightly and mix into pasta.
post #5 of 11
Thread Starter 
i like to wilt spinach in a saute pan w/a little olive oil, garlic, salt and pepper. it is also good steamed, boiled, or just plain raw (wash WELL) tossed w/vinegar and oil
post #6 of 11
You will be surprised by how little spinach you actually get from a big bag of spinach
post #7 of 11
How I cook any tender greens (spinach, swiss chard, beet greens):

Stem greens and clean in a sink full of water. Mince 2 cloves garlic and heat in a large saute pan with 2 Tablespoons olive oil. When garlic starts to turn golden, add wet greens; cover and cook, stirring occasionally, until completely wilted but still bright green, 3 to 5 minutes.

The book The Perfect Recipe by Pam Anderson has some really good recipes for cooking greens, both the tender kind and the longer cooking ones like collards and kale. Most of the other recipes in the book are meaty types, so it's probably not something you'd want to buy, but if you can find it at the library it's a good way to get some ideas.
post #8 of 11
Thread Starter 
I sautee mine in olive oil and a bit of garlic.
post #9 of 11
Thread Starter 
Thanks everyone! I'm gonna try the sauteeing in olive oil & garlic. Yum!
post #10 of 11
Adding a pinch of salt brings out the flavor!
post #11 of 11
Originally Posted by Jes View Post

Adding a pinch of salt brings out the flavor!

D'oh! I didn't include that in my basic cooking instructions, but salt and pepper are a must. Don't add them until the greens are wilted down, though, or you might end up with too much.
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