How To Wilt Spinach

Course: cooking

Cuisine: French

Keyword: greens, spinach, vegetables

Prep Time: 10

Cook Time: 3

Servings:

Calories: 23kcal

Cost: $6

Easy to cook greens!

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.

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.

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.

Serving: 100g | Calories: 23kcal