Content

• Method 2 of 4: Boiled Spinach
• Method 3 of 4: Sauteed Spinach
• Method 4 of 4: Stewed Spinach with Cream
• Tips
• What do you need

1 Cut out thick stems. Use a sharp knife to cut off the stems at the base of each leaf, or tear them off with your hands. It is not necessary to cut the stems from the leaves, as this part of the stem is thin and soft enough to be eaten.

2 Fill a clean sink with lukewarm water. Soak the spinach in water for a few minutes to loosen sand and dirt from the leaves. Drain the water, rinse the leaves, and then repeat the soaking and draining process again.

3 Place the spinach in a salad dryer. Turn the dryer so that the water from the glass leaves.

• Alternatively, you can dry the spinach by placing it in a colander or plastic filter for 30 minutes, or blotting it dry with a paper towel.
  
  

4 Chop up the leaves. Spinach pieces should be no more than 5-10 centimeters in height.

Method 2 of 4: Boiled Spinach

1. 1 Place the spinach in a medium saucepan. Use a saucepan with a capacity of 6 liters or more. The number of leaves should not exceed half the pot.
2. 2 Cover the leaves with water. Pour enough water into the pot to cover the leaves. To prevent water from escaping from the pan, there should be 5-8 centimeters between the water and the edge of the pan.
3. 3 Season with salt to taste. Use approximately 1-2 teaspoons (4.8-9.5 grams) of salt. You want to emphasize the flavor of the spinach, but not drown it out.
4. 4 Boil the spinach in water on the stove over high heat. As soon as steam starts to rise, time it. Boil the spinach for 3-5 minutes.
5. 5 Use a colander to drain the water from the spinach. Shake the colander to remove excess water.
6. 6 Transfer the spinach immediately to another saucepan filled with ice water. Leave it in ice water for 30-60 seconds. The icy water "shocks" the spinach, and it will not lose its bright green color.
7. 7 Drain the water from the spinach again. Drain the water through a colander and shake to remove any remaining water.

Method 3 of 4: Sauteed Spinach

1. 1 Heat 2 tablespoons (30 ml) olive oil in a large, deep skillet over medium-high heat. The pan should be about 30 centimeters in diameter. Turn the pan to coat the entire surface with oil.
2. 2 Place three cloves of minced garlic in a skillet. Saute the garlic until lightly browned. It only takes a minute or less. Do not fry the garlic for too long as it will burn.
3. 3 Place the spinach in the skillet. Press lightly with your hands or a spatula if necessary, but be careful not to burn yourself.
4. 4 Coat the spinach with the garlic oil. Pick up the leaves with tongs or two scoops. Flip the spinach several times until the leaves are completely covered.
5. 5 Cover the skillet. Cook the spinach without turning for one minute.
6. 6 Remove the cover. Use tongs or spatulas to flip the spinach over again to coat the leaves with oil again.
7. 7 Place the lid back on the pan. Cook for one more minute.
8. 8 As soon as the spinach looks sluggish, remove the lid and remove the pan from the heat. Drain the moisture from the pan.
9. 9 Add more olive oil and salt to the spinach, if desired. Use tongs or spatulas to turn the spinach over to coat the leaves with oil before serving.

Method 4 of 4: Stewed Spinach with Cream

1. 1 Boil the spinach for 1 minute. Follow the directions above for cooking spinach.
2. 2 Use a large colander to drain the water from the spinach. Place the leaves on clean paper towels and cover with another layer of paper towels on top. Pat the leaves dry.
3. 3 Place the leaves on a cutting board. Coarsely chop the spinach with a sharp, smooth-bladed knife.
   • You can also chop the leaves with kitchen scissors.
4. 4 Heat 1 tablespoon (14 grams) butter in a 1-inch skillet. Heat the butter over medium to medium-high heat until it melts and covers the bottom of the skillet.
5. 5 Add 1/4 cup (57 grams) chopped onion and 1 clove of minced garlic to the skillet. Cook the onions and garlic in oil for about 5 minutes, until the ingredients release a strong flavor and begin to caramelize.
6. 6 Pour 1/2 cup (125 ml) heavy cream into the skillet. Toss in the cream, onion and garlic.
7. 7 Add 1/8 teaspoon (1/2 gram) nutmeg, add a little salt and pepper in the cream. Stir and cook, uncovered, until mixture boils and thickens.
8. 8 Place the chopped spinach in the boiling creamy mixture. Stir until the cream is thoroughly coated on the leaves. Reduce temperature to medium-low and cook uncovered for 2 minutes. The contents of the pan should become even thicker.
9. 9 Serve immediately, season with salt and pepper if necessary.

Tips

• If you have spinach sprouts, you can microwave them instead of the above methods. Spinach tends to lose too much liquid and will decrease significantly when cooked using conventional means.

What do you need

• Sharp knife
• Sink
• Plate
• Salad dryer
• Cutting board
• 6 liter saucepan
• Large colander
• 30 cm frying pan
• Forceps
• shoulder blades