Learn how to cook spinach using three different methods: steaming, sauteing and blanching.Either way, this nutrient-dense leafy green vegetable cooks in just minutes for a fast side dish or versatile ingredient.Their flavor is mild, so it mixes nicely with other items while providing health benefits to any meal.The most common being baby spinach which is typically eaten raw but does well with gentle cooking.There are three basic ways to cook fresh spinach, depending on the desired flavor, texture, and use.Steaming quickly tenderizes and wilts the leaves down without much need of seasoning until after cooking.Steaming spinach in a hot moist-heat environment allows large batches to be cooked in under 2 minutes.It requires a minimal amount of water to create steam compared to blanching.Squeezing a little lemon juice or balsamic vinegar over it can help cut the bitterness.Blanching the spinach leaves in a large pot of salted hot water quickly wilts the greens in under a minute.Make sure to quickly remove from the heat and cool it down under cold running water to halt the cooking process.Squeeze out excess liquid to avoid it from becoming soggy or turning a muddy green tint.The fat will help to sear the leaves and add some light browning and quickly start flavor development.During this time other aromatics and spices like minced garlic, onions, bell pepper, or chili flakes can be added to the oil and briefly cooked.It’s important to thoroughly wash spinach, specifically flat-leaf that’s freshly picked and contains a lot of dirt and debris.Store baby spinach or curly-lead in its original packaging (plastic bag or box) to keep it fresh.A 9 ounce (255 grams) frozen package of spinach leaves yields about 3/4 to 1 cup after reheating in the microwave, stovetop, or defrosted until cool running water in a colander.The leaves are pretty chopped up, so it works best for dips, in egg dishes, pasta recipes, soups, and stews.Depending on the leaf size, variety, if chopped, and how it’s packed into the cup will slightly differ the yield.Approximately 1 ounce (28 grams) of baby spinach is ¾ cups packed before cooking.Add spinach to the pot, cover and boil the water until steam is formed.Create an account easily save your favorite content, so you never forget a recipe again. .
Nutrition Face-Off: Raw vs. Cooked Spinach
Did you know that raw spinach contains oxalic acid, an organic substance that can interfere with the absorption of essential nutrients like calcium and iron?Try Calypso Basics by Reston Lloyd Powder Coated Enameled Colander, 5 Quart, Turquoise.The good news is that oxalic acid is broken down upon heating, so there is no loss of nutrients in steamed or sautéed spinach.Both servings are about 23 calories, 3.8 g of carbohydrates, 3 g of protein, 0.3 g of fat, and a whopping 2.4 g of fiber, which is 10 percent of the daily value.If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work. .
Steamed Spinach With Garlic And Lemon
A simple recipe for steamed spinach, seasoned with butter, lemon juice and garlic.And while steamed vegetables may not sound as exciting as other cooking methods (roasting, sauteing), they can be really good.But my kids actually prefer this simple recipe for steamed spinach, so I make it often - at least once a week.Place the spinach leaves in a very large, deep skillet.Cover the skillet tightly (ideally with a clear lid so you can peek) and turn the heat to medium-high.Press on it with the back of a large serving spoon to extract as much liquid as you can.Sprinkle it with salt, pepper and garlic powder, then drizzle it with melted butter and with lemon juice.My kids used to really dislike spinach until they realized how delicious it is when lightly steamed and liberally topped with butter.I like to use pre-washed spinach leaves in this recipe, simply to make my life easier (I'm a lazy cook!).As you can see, I like to top it with melted butter, fresh lemon juice, and garlic.Other tasty options include a pinch of red pepper flakes, a sprinkle of finely grated parmesan cheese, or even a drizzle of hollandaise sauce.I often serve it with seared scallops, with seafood saute, or with lemon garlic shrimp. .
How to Cook Spinach in 5 Minutes or Less
Each product we feature has been independently selected and reviewed by our editorial team.In fact, when you cook spinach well, it's a delicious accompaniment to your favorite meals.sauteed spinach with raisins and pine nuts Credit: Kritsada Panichgul.If you're using prewashed baby spinach, sold in bags in the produce aisle, you can skip washing.olive oil in a large skillet ($40, Bed Bath & Beyond) over medium heat.Stir in salt, pepper, and (if desired) balsamic vinegar or other seasonings to taste.If you want to dress up the side dish, garnish with crisp, cooked bacon pieces.To steam fresh spinach on the stovetop, add water to a pot fitted with a steamer basket ($20, Target).For a creamy side dish, you can easily add richness by adding some butter and cream to boiled spinach.Find the full instructions in our easy creamed spinach recipe. .
Is spinach more nutritious raw or cooked?
Studies have found that eating cooked spinach and carrots - versus raw - results in much higher blood levels of beta-carotene, an antioxidant thought to guard against heart disease and lung cancer.You'll also get more lutein, a phytochemical that helps prevent cataract and macular degeneration, if you eat your spinach cooked instead of raw.Green vegetables such as spinach, beet greens and Swiss chard are high in calcium, but their high levels of a compound called oxalic acid binds calcium and reduce its absorption.Cruciferous vegetables such as cabbage, broccoli, cauliflower, bok choy and kale contain glucosinolates that are converted to anti-cancer compounds called isothiocyanates.The content provided in The Globe and Mail's Ask a Health Expert centre is for information purposes only and is neither intended to be relied upon nor to be a substitute for professional medical advice, diagnosis or treatment. .
Does Cooking Boost Nutrients in Tomatoes and Spinach?
One study found that while cooking decreased the amount of vitamin C in tomatoes, the cooking process increased levels of antioxidants that could be absorbed by the body, including levels of lycopene, the carotenoid plant pigment that helps protect the body from free radical damage. .
Can My Dog Eat Spinach? – American Kennel Club
Spinach contains large amounts of vitamins A, B, C, and K. It also contains iron, antioxidants, beta-carotene, and roughage, which stimulate the digestive tract.Spinach is very high in oxalic acid, which blocks the body’s ability to absorb calcium and can lead to kidney damage.Dogs that have healthy kidneys can easily process small amounts of soluble oxalates.But long-term consumption can cause kidney stress, muscle weakness, abnormal heart rhythms, and even respiratory paralysis.Even steamed, don’t add any spices, herbs, salt, oil, onion, or garlic, since these substances can be toxic for dogs. .
How to cook Spinach 3 Ways + freezing instructions
Let's learn how to cook spinach, three ways - steaming, sautéing, and blanching.We eat spinach a few times a week in all sorts of things - curries, stir fries, in a smoothie, in salads, in a frittata (where you can easily hide it), stuffed in a chicken breast and our favourite - with ricotta in lasagna!This leafy plant is packed with vitamins and antioxidants that have numerous health benefits.It's energy boosting component makes it the perfect ingredient for pre-workout snacks and drinks.In the average Indian household including mine, delicious curries and stews sit on the stove simmering for hours, extracting every last unit of taste possible from the ingredients.I’ve grown up eating stewed spinach curries or pressure-cooked variants like Palak Paneer.We are going to take you show you how to cook spinach 3 easy ways that keep the nutrients intact.You can just sprinkle some salt and pepper on it and enjoy it simply, or toss it in sesame oil and sesame seeds or in garlic oil if you love garlic as much as we do, or go ahead and puree it for soups, stews and curries.This method usually helps retain the bright green colour of the leaf, while leaving them tender.Bring a pot of water to boil, and place a colander or steaming plate on top.I'd personally recommend squeezing a dash of lime or balsamic vinegar, to cut the bitterness.You could choose to season the oil with minced garlic, chilli flakes or a spice of your choice.: Rinse the spinach at least a few times in cold water, to dislodge any dirt.: It’s important to be generous with the portion size, as they tend to leave out a lot of water, and reduce in quantity.Squeeze out all the water from cooked spinach, cool completely and then place it in ice trays.Once completely frozen, pop out the spinach cubes and transfer them to a ziplock or a freeze friendly container.Spinach is the easiest vegetable to cook and it can taste delicious without much effort! .