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How to cook boiled spinach


boiled spinach

We prepare boiled spinach, the recipe for the perfect cooking of spinach ideal as a starting point for other preparations.

Are you on a diet? Boiled spinach is the perfect side dish for you. With only 30 kCal per 100 g of product, they can be prepared in no time and are a good starting point for other recipes as well. The preparation is really simple but, next to the traditional one, we will reveal one that allows you to keep even more nutrients.

In fact, boiling the spinach requires cooking in boiling salted water but in this way the nutrients are dispersed in the water. Putting them in a pan with nothing, just with the lid on, allows you to get the same consistency but much more taste. So let's see how to proceed.

boiled spinach
boiled spinach

How to prepare the recipe for boiled spinach

  1. First clean the spinach by removing the toughest stems.
  2. Then wash them well: the first time use only water, the second time water and bicarbonate and finally more water. It is not necessary to dry them. Keep in mind that often, those already ready in bags are washed and cleaned (read on the package).
  3. Bring a large pot of salted water to a boil and add the spinach. Cook for 4-5 minutes then drain.
  4. Let them cool and then squeeze them with your hands. They are now ready to be used in your recipes.

The variant of spinach boiled in a pan

Another way to cook boiled spinach is as follows. After having cleaned and washed them, put them in a sufficiently large pan (don't worry because they will reduce a lot in volume). Cover with the lid and cook over low heat for a few minutes, stirring once. You will notice that in a short time the spinach will be ready.

Once cooked, you can sauté them in a pan to prepare delicious spinach sautéed with butter, garlic and chilli, perfect for a tastier side dish to combine with fish.

storage

Boiled spinach can be stored in the refrigerator, in an airtight container, for 2-3 days . It is also possible to freeze them, preferably by forming portions with your hands, for up to 3 months.


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