Learn the proper way to prepare and boil spinach for delicious results. Key techniques include handling the root ends and the right amount of salt. Boiled spinach can be refrigerated for 2 days or frozen for up to 1 month, making it a convenient option for meal prepping.
Ingredients
Main Ingredients (4 servings)
- Spinach (to taste)
Seasonings
- Salt (approx. 1 heaping teaspoon per 1L of boiling water)
Steps
- Make a cross-shaped cut into the root of the spinach. (This is the key step!) Making finer cuts here will make it easier to wash off dirt and also easier to eat after cooking.
- Cut off the root ends of the spinach at a point where the bunch will stay together.
- Rinse the stems and leaves of the spinach thoroughly, changing the water several times.
- Gather the spinach together and secure it with a rubber band.
- Add salt (approx. 1 heaping teaspoon per 1L of boiling water) to the boiling water, and add the spinach stem-side down for about 30 seconds.
- Next, boil the entire bunch of spinach for another 30 seconds.
- Flip the spinach halfway through the boiling time.
- Lightly squeeze out the excess water from the boiled spinach and remove the rubber band.
- Cut the spinach into desired lengths and firmly squeeze out any remaining water.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。