How To Wilt Spinach

Spinach is like a powerhouse of nutrients. Its rich vitamin content really makes it a go-to green for supporting immune function, vision, and overall health. The antioxidants in spinach, like lutein and beta-carotene, also contribute to protecting cells from damage caused by free radicals, which is key in reducing inflammation and chronic disease risks. Spinach also has a high water content, which helps keep you hydrated and aids digestion. Plus, its fiber can help regulate your bowel movements and promote gut health. Here is how to cook them flawlessly!

How To Wilt Spinach

Course: cooking
Cuisine: French
Keyword: greens, spinach, vegetables
Prep Time: 10 minutes
Cook Time: 3 minutes
Servings: 5
Calories: 23kcal
Cost: $6
Easy to cook greens!
Print Recipe

Equipment

  • 1 Large pot
  • 1 Wooden spatula
  • 1 Large bowl

Ingredients

  • 1 Kg Fresh spinach
  • 15 g Olive oil
  • 15 g Butter
  • 2 ea. Crushed garlic cloves
  • 3 g Kosher salt

Instructions

Baby Spinach vs Mature

  • Baby spinach is harvested only 20-35 days after planting. The smaller leaves are more tender and have a sweeter flavor than those of mature spinach. The stems are also more tender, making them ideal for salads. If cooked, baby spinach won't take that long to wilt; just about a minute. On the other hand, mature spinach leaves are thicker, crunchier and more fibrous, and have a stronger flavor. Stems should be then cut off and leaves washed thoroughly, and drain before cooking.

Cooking Spinach

  • Wilting is the most commonly used method for cooking this beautiful leafy plant. Overcooking spinach will result in limp, unpleasant leaves which are shorn of their vibrant green color – it will wilt very quickly so take care when cooking.
  • Heat a large pan. When hot, add the crushed garlic, olive oil, spinach, salt and butter.
  • The leaves touching the base of the pan will wilt very quickly, so stir swiftly during cooking to ensure all of the raw leaves make contact with the base.
  • Once the spinach has just about wilted, 2-3 minutes later – it's done!
  • Remove the pan from the heat and transfer wilted spinach to a bowl. Strain off any excess liquid if desired and save it for your next soup.

Storage

  • Wilted spinach shall be served immediately. Otherwise, reduce cooking time by half, cool off and refrigerate for up to 3 days. Quickly reheat in a hot saucepan and serve.
    wilted spinach

Nutrition

Serving: 100g | Calories: 23kcal

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