Take out the blanched spinach and immediately plunge it in a pot of cold water. This method is the most effective and recommended! Blanched spinach is perfectly cooked, harmful bacteria are killed, and the spinach does not lose its nutrients. Vegetarian Times writes that folate, vitamin C, niacin, riboflavin, and potassium are more available in raw spinach when it is eaten raw, cooking increases the vitamins A and E, protein, fiber, zinc, thiamin, calcium, and iron — as well, important carotenoids, such as beta-carotene, lutein, and zeaxanthin, also become.
The milder, young leaves can be eaten raw in a salad, while the older ones are usually cooked spinach has one of the shortest cooking times of all vegetables. It reduces very dramatically during cooking; a g bag will be just enough for two people. Read our guide on the health benefits of spinach. Best for Sleep: Spinach Spinach is also high in vitamin B6, which plays double-duty to help tryptophan work its magic.
There are no side effects of eating spinach every day if consumed in limited quantities. Disadvantages of eating spinach in excess every day are as follows: Oxalic acid and purines: Eating too much spinach can interfere with the ability of the body to absorb minerals. Heat a large saute pan over medium heat, then add the oil.
Once the oil is hot add spinach, a handful at a time, stirring to slightly wilt before adding the next handful. Saute until all the spinach is wilted, about 2 to 4 minutes. Season with salt and pepper. Cook for 3 to 5 minutes or until tender. Try using boiled spinach in our velvet spinach recipe. Place 1 pound spinach on the steamer.
When water boils, cook spinach for 3 to 5 minutes or until tender. Store-bought canned spinach is fully cooked. To cook, simply place the spinach, along with the liquid from the can, into a saucepan and cook until heated through.
Drain and serve. You can optionally add a little butter and season with salt and pepper though taste the spinach first, as many canned products already contain plenty of sodium. For a creamy side dish, you can easily add richness by adding some butter and cream to boiled spinach. Find the full instructions in our easy creamed spinach recipe.
For an extra boost of nutrients, try adding spinach to your favorite recipes. Throw in a few handfuls to a classic pasta dish we like it in this chicken macaroni cheese the last few minutes of cooking time until it just starts to wilt. Scramble up some egg whites with spinach for a healthy breakfast.
Enjoy a wilted spinach salad for lunch or use it as a base for your pan-fried chicken dinner. By Katlyn Moncada Updated September 25, Each product we feature has been independently selected and reviewed by our editorial team. Shake off the excess water and use it as required in your recipe. It can be roughly chopped for pasta fillings, frittatas, and more. This method is very similar to wilting but instead, you submerge the spinach in a pot of salted, boiling water.
It will only take a minute or two for the spinach to wilt down. Adding spinach to your stir-fry is an easy way to bulk out a meal with goodness. Add the spinach leaves to the wok a couple of minutes before the rest of the ingredients are completely cooked and combine until piping hot and wilted down. Around five minutes before your dish is finished sprinkle the spinach leaves on top and leave for a couple of mins.
Then simply mix through and leave for another minute until fully wilted. You can also drizzle spinach with olive oil and pop it in a hot oven for a couple of mins to wilt down. It might not sound like a tempting combination at first, but spinach and milk are two of the key ingredients in the popular side dish creamed spinach. Season generously and add a touch of grated nutmeg if liked. One of the most popular and well-known examples of spinach and potato being used in a recipe is the Indian dish of Saag aloo , pictured above.
These two ingredients are combined with a mix of spices and often served as a side dish to other curries but it also makes a delicious veggie main too. Simply pop into boiling water for a minute or two and then drain.
The best way to cook frozen spinach is to use it in curries or pasta sauces. Add it straight to the sauce a couple of minutes before the end of cooking so that it can wilt down and heat up.
You should store raw, unwashed spinach in the fridge. Cooked, wilted spinach should be squeezed of as much moisture as possible and can be stored in the fridge in an airtight container for a couple of days. Alternatively, you can freeze the wilted spinach in portions and use it straight from the freezer. Frozen spinach should be used within three months.
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