How to Cook Spinach (3 Ways!)
Yield: 4 servings
Calories: 52kcal
Learn how to cook spinach using three different methods: steaming, sauteing and blanching. Either way, this nutrient-dense leafy green cooks fast!
Ingredients
Steamed Spinach
- 1 pound (454 g) spinach baby, flat-leaf or curly-leaf spinach
- Water as needed to cover the bottom of the pot
- Kosher salt as needed for seasoning
- Black pepper as needed for seasoning
Blanched Spinach
- 1 pound (454 g) spinach baby, flat-leaf or curly-leaf spinach
- 2 quarts (64 ounces) water
- 1 teaspoon (6 g) kosher salt for seasoning water
Sauteed spinach
- 1 pound (454 g) spinach baby, flat-leaf or curly-leaf spinach
- 2 tablespoons (30 ml) olive oil
- Kosher salt as needed for seasoning
- Black pepper as needed for seasoning
Special Equipment
Instructions
Steamed Spinach
- Remove the stems from the spinach or leave on if using baby spinach. Wash the spinach and shake off excess water.
- Add about 2-inches of water in the bottom of a pot with the steamer insert placed on top.
- Add spinach to the pot, cover and boil the water until steam is formed. Work in batches if needed.
- Steam the spinach until the leaves are tender and slightly wilted, 1 to 2 minutes depending on the type of spinach.
- Season spinach with salt and pepper to taste.
Blanched Spinach
- Remove the stems from the spinach or leave on if using baby spinach. Wash the spinach and shake off excess water.
- Bring 2 quarts of water and 1 teaspoon of salt to a boil in a large pot.
- Add a third of the spinach and blanch for 30 seconds. Transfer cooked spinach to a colander. Repeat with the remaining spinach.
- Run cool water over the spinach to stop the cooking process until they are cool to the touch.
- Gently squeeze out excess moisture from spinach using your hands.
- Season as desired or reserve to use in other recipes.
Sauteed spinach
- Remove the stems from the spinach or leave on if using baby spinach. Wash the spinach and dry well in a salad spinner.
- Heat a large saute pan over medium heat, then add the oil.
- Once the oil is hot add spinach, a handful at a time, stirring to slightly wilt before adding the next handful.
- Saute until all the spinach is wilted, about 2 to 4 minutes.
- Season with salt and pepper.
Nutrition
Calories: 52kcal | Carbohydrates: 8g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 203mg | Potassium: 1266mg | Fiber: 5g | Sugar: 1g | Vitamin A: 21267IU | Vitamin C: 64mg | Calcium: 239mg | Iron: 6mg
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