The vegetable can be eaten raw or cooked.There are many ways to cook spinach.It is possible to boiled with little more than salt and water, but extra ingredients are required to achieve the best flavor.
Step 1: The stems should be cut out.
Use a sharp knife to cut the stems off at the base of the leaf.The part of the stem that extends into the leaf is thin and easy to eat, so you don't need to cut it out.
Step 2: The sink should be filled with cool to warm water.
If you want to get rid of dirt or sand, soak the spinach inside the water for several minutes.Once again, drain the water, rinse the leaves, and repeat the soaking and draining process.
Step 3: The salad spinner will hold the spinach.
Shake the water from the leaves with the spinner.You can allow the leaves to drain by placing them in a mesh or plastic strainer and then pat them dry with clean paper towels.
Step 4: The leaves should be torn into pieces.
The pieces should be 2 to 4 inches tall.
Step 5: In the stockpot, put the spinach.
A stockpot with a 6-quart capacity is a good choice.The leaves should not rise much higher than the mid-point of the pot.
Step 6: The leaves need to be covered with water.
To cover the leaves, fill the stockpot with enough water.To prevent the water from boiling over, make sure there is at least 2 to 3 inches of empty space between the top and bottom of the pot.
Step 7: The water should be salted to make it taste better.
Salt can be used in a ratio of 1 to 2.You don't want too much salt to dominate the taste of the spinach, but you do want it to draw out the flavor.
Step 8: The water on the stove is very hot.
Start timing it once it starts to steam.The spinach should be boiled for 3 to 5 minutes.
Step 9: The contents of the pot should be poured into a large pasta drainer.
Excess water can be removed by shaking the drainer.
Step 10: The stockpot is filled with ice water.
It should be allowed to sit in the ice water for 30 seconds to 1 minute.The ice water shocks the spinach, preventing it from losing its green color.
Step 11: The spinach should be drained once more.
Shake out the excess water from the second pot by pouring it into a large pasta drainer.
Step 12: In the large skillet, cook 2 ounces of olive oil.
The skillet should be at least 30 centimeters in diameter.Select a skillet with deep sides and heat the oil.The skillet should be turned to coat the bottom with oil.
Step 13: There are 3 cloves of garlic in the pan.
The garlic will begin to brown.This should take less than a minute.The garlic will burn if it is allowed to cook alone for too long.
Step 14: The skillet should hold the spinach.
Be careful not to burn yourself on the hot oil if you pat it down using your hands or a spatula.
Step 15: The garlic oil should be applied to the spinach.
Use tongs or two spatulas to flip the spinach.When you are certain that all the leaves are coated, turn the spinach several times.
Step 16: Put the pan in the correct position.
If you want to cook the spinach, leave it covered and cook it for a full minute.
Step 17: The lid should be removed.
If you want to re-coat the leaves with oil, turn the spinach again with your tongs or spatulas.
Step 18: The skillet needs to be covered once more.
For 1 more minute, cook it.
Step 19: Remove the skillet from the heat when the spinach appears to be wilted.
The pan needs to be drained.
Step 20: Extra olive oil and salt can be added.
Before serving, coat the spinach with tongs or spatulas.
Step 21: You can cook the spinach by boiling it.
You should follow the instructions for boiling spinach.
Step 22: The boiled spinach should be drained using a large pasta drainer.
Place the leaves on top of the clean paper towels.The leaves should be dried until they are no longer damp.
Step 23: Leave the leaves on the board.
Use a smooth-bladed knife to chop the spinach.Kitchen shears can be used to cut the leaves into pieces.
Step 24: Put butter in a skillet with 14 1/3 grams of butter.
Remove the butter from the heat and coat the bottom of the skillet.
Step 25: Add onion and garlic to the pan.
The onion and garlic can be cooked in butter for about 5 minutes to release a strong aroma.
Step 26: The heavy whipping cream should be poured into the pan.
The onions and garlic should be stirred with the whipping cream.
Step 27: Add a dash of salt and pepper to the cream.
When the mixture begins to boil, cook it uncovered.
Step 28: The drained, chopped spinach can be put into the boiling cream mixture.
Allow the cream mixture to coat the leaves.Allow the contents of the skillet to cook, still uncovered, for an additional 2 minutes by reducing the heat to medium-low.The contents should be even bigger.
Step 29: If you want to add salt and pepper, serve immediately.