Ingredients
Equipment
Method
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.
