Spinach is a leafy green vegetable that can be enjoyed raw or cooked. There are many ways to prepare spinach, including boiling, sautéing, and creamy braising. You can boil spinach using just salt and water, but for the best flavor when braising with cream, a few additional ingredients are needed.
Ingredients
Step 1. Trim the Thick Stems.
Trim the thick stems. Use a sharp knife to cut the stems at the base of each leaf or tear them off by hand. There's no need to remove the stems from the leaves, as this part of the stem is thin and tender enough to eat.
Step 2. Fill a Clean Sink with Warm Water.
Fill a clean sink with warm water. Soak the spinach in the water for a few minutes to wash away any sand and dirt from the leaves. Drain the water, rinse the leaves, and repeat the soaking and draining process once more.
Step 3. Place the Spinach in a Salad Spinner.
Place the spinach in a salad spinner. Spin to remove excess water from the leaves.
- Alternatively, you can dry the spinach by laying it in a colander or plastic strainer for 30 minutes, or by patting it dry with paper towels.
Step 4. Chop the Leaves.
Chop the leaves. The pieces of spinach should be no more than 5-10 centimeters in height.
For All Methods
Step 1. Place the Spinach in a Medium Pot.
Place the spinach in a medium pot. Use a pot with a capacity of at least 6 liters. The amount of leaves should not exceed half of the pot.
Step 2. Add Water to the Leaves.
Add water to the leaves. Pour enough water into the pot to cover the leaves. To prevent overflow, there should be about 5-8 centimeters of space between the water and the rim of the pot.
Step 3. Salt the Water to Taste.
Salt the water to taste. Use about 1-2 teaspoons (4.8-9.5 grams) of salt. You want to enhance the flavor of the spinach without overpowering it.
Step 4. Boil the Spinach in Water on the Stove at High Heat.
Boil the spinach in water on the stove at high heat. As soon as steam begins to rise, start timing. Boil the spinach for 3-5 minutes.
Step 5. Drain the Water from the Spinach Using a Colander.
Drain the water from the spinach using a colander. Shake the colander to remove any excess water.
Step 6. Immediately Transfer the Spinach to Another Pot Filled with Ice Water.
Immediately transfer the spinach to another pot filled with ice water. Leave it in the ice water for 30-60 seconds. The ice water "shocks" the spinach, helping it retain its bright green color.
Step 7. Drain the Spinach Again.
Drain the spinach again. Pour the water out through the colander and shake it to remove any residual water.
For Boiling
Step 1. Heat 2 Tablespoons (30 ml) of Olive Oil in a Large, Deep Skillet Over Medium Heat.
Heat 2 tablespoons (30 ml) of olive oil in a large, deep skillet over medium heat. The skillet should be about 30 centimeters in diameter. Swirl the skillet to coat the entire surface with oil.
Step 2. Add Three Cloves of Minced Garlic to the Skillet.
Add three cloves of minced garlic to the skillet. Sauté the garlic until golden brown. This will take just a minute or less. Avoid cooking the garlic too long, as it can burn.
Step 3. Add the Spinach to the Skillet.
Add the spinach to the skillet. If needed, gently press it down with your hands or a spatula, being careful not to burn yourself.
Step 4. Coat the Spinach with the Garlic Oil.
Coat the spinach with the garlic oil. Lift the leaves with tongs or two spatulas. Toss the spinach a few times until all the leaves are coated.
Step 5. Cover the Skillet.
Cover the skillet. Cook the spinach without stirring for one minute.
Step 6. Remove the Lid.
Remove the lid. Toss the spinach again with tongs or spatulas to coat the leaves with oil.
Step 7. Cover the Skillet Again.
Cover the skillet again. Cook for another minute.
Step 8. Once the Spinach Looks Wilted, Remove the Lid and Take the Skillet Off the Heat.
Once the spinach looks wilted, remove the lid and take the skillet off the heat. Drain any excess moisture from the skillet.
Step 9. If Desired, Add More Olive Oil and Salt to the Spinach.
If desired, add more olive oil and salt to the spinach. Toss it with tongs or spatulas to coat the leaves with oil before serving.
For Sautéing
Step 1. Boil the Spinach for 1 Minute.
Boil the spinach for 1 minute. Follow the boiling instructions outlined above.
Step 2. Drain the Spinach Water Using a Large Colander.
Drain the spinach water using a large colander. Place the leaves on clean paper towels and cover them with another layer of paper towels. Pat the leaves dry.
Step 3. Place the Leaves on a Cutting Board.
Place the leaves on a cutting board. Use a sharp knife with a smooth blade to roughly chop the spinach.
- You can also use kitchen scissors to chop the leaves.
Step 4. Heat 1 Tablespoon (14 grams) of Butter in a 30-Centimeter Skillet.
Heat 1 tablespoon (14 grams) of butter in a 30-centimeter skillet. Heat the butter over medium or medium-high heat until it melts and coats the bottom of the skillet.
Step 5. Add 1/4 Cup (57 grams) of Chopped Onion and 1 Clove of Minced Garlic to the Skillet.
Add 1/4 cup (57 grams) of chopped onion and 1 clove of minced garlic to the skillet. Cook the onion and garlic in the butter for about 5 minutes, until they release a strong aroma and begin to caramelize.
Step 6. Pour 1/2 Cup (125 ml) of Heavy Cream into the Skillet.
Pour 1/2 cup (125 ml) of heavy cream into the skillet. Stir the cream together with the onion and garlic.
Step 7. Add 1/8 Teaspoon (1/2 gram) of Nutmeg, Season the Cream with Salt and Pepper.
Add 1/8 teaspoon (1/2 gram) of nutmeg, and season the cream with a bit of salt and pepper. Stir and cook uncovered until the mixture comes to a boil and thickens.
Step 8. Add the Chopped Spinach to the Boiling Cream Mixture.
Add the chopped spinach to the boiling cream mixture. Stir to ensure the cream thoroughly coats the leaves. Reduce the heat to medium-low and cook uncovered for 2 minutes, allowing the contents of the skillet to thicken further.
Step 9. Serve Immediately, Seasoning with Salt and Pepper if Necessary.
