How to prepare spinach

How to prepare spinach [final photo]

For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.

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Recipe seen 71,960 times
Noted 37 times, average note : 2.6/3

For250 g 500 g 1 kg 1 kg 500 g

MeasuresMetric

Metric weight Metric volumes Read more...

For 250 g, you will need:

500 g fresh spinach
10 g butter
Coarse salt
Salt
Pepper

Nutritional information:

Whole recipe

Calories

176

9%

Proteins

10g

2%

Carbohydrates

15g

1%

Fats

8g

3%

Per 100 g

Calories

34

2%

Proteins

2g

<1%

Carbohydrates

3g

<1%

Fats

2g

1%

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 40 min.
Cooking : 3 min.
Start to finish : 43 min.

How much?

For 250 g : 1.65 €

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Note : These prices are only approximate. Read more...

Step by step recipe:

Start by washing 500 g fresh spinach in several changes of lukewarm water (not too cold, like for all earthy vegetables).
Drain.
To prepare the leaves, you need to remove the central vein, for that there are two methods: Fold the leaf in two along the central vein.
Then with a knife, remove the central vein.
You should keep only the green and tender part of the leaf.
Second method: fold the leaf in half along the central vein.
Then detach the vein by pulling on the stalk, from the base towards the top (in the direction of the arrow), until it's completely detached.
Do this for all the leaves. If you don't want to blanch the spinach, but just wilt it with a little butter, dry thoroughly in a salad spinner and go on to the following stage.
To blanch spinach If you wish to blanch before cooking, which brings out the flavour, boil a large pan of water, then salt using 1 tablespoon of salt per litre of water. Also prepare a large container, or your sink, full of water as cold as possible (ice-cold).
Tip in spinach leaves.
Plunge the leaves down under the water, while waiting for it to come back to the boil.
As soon as it boils again, remove spinach from pan with a skimmer, and transfer to ice-cold water.
As soon as spinach is completely cooled, drain thoroughly.
Then use a salad spinner to remove as much water as possible. Note: you will sometimes read in other recipes that you should squeeze spinach in your hands to remove water. I don't think this is a good idea because it gives you hard blocks of spinach, with the leaves all stuck together, not so easy to use.
And finally set aside on absorbant paper to collect any remaining water. The spinach is ready to be used in your recipe.
If you wish to eat it like this (and it is already excellent), you just need to heat it through in a frying pan with a knob of butter.
Spinach "wilted" in butter If you have not blanched you spinach, take a high-sided pan, and melt 10 g butter in it.
As soon as it's fairly hot, add the spinach. If it won't all fit in the pan, wait until the first batch wilts, then add the rest.
As soon as spinach wilts, salt and pepper, taste to check, it's ready.

Remarks:

There is a a huge task of "spinach rehabilitation" to be done with children: "spinach is not inevitably the horrible green mush which you ate in the canteen"...

Source:

Home made.

Last modified on: January 9^th 2010

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