How to cook spinach

Spinach

How to cook spinach you know Spinach is one of the lightest plants. Very digestible, rich in fiber, potassium, calcium, and magnesium, it fights constipation and stimulates transit. It brings far less iron than legend claims. Not recommended for people who suffer from oxalic or uric stones, and gout. Eat lots of spinach in case of hemorrhoids.

Ingredients

fresh spinach

oil to taste

salt to taste
garlic 5-6 cloves

Preparation

for cooking spinach

Clean spinach only when ready to use, as wet spinach is difficult to keep.

Throw away the damaged leaves. Remove the tail from the spinach; fold the sheets in half to gently remove the central rib. This operation is useless on young leaves. Reserve the young shoots to eat them raw, in salads.

Wash the leaves under cold water, without letting them soak, to avoid losing vitamins. Bagged spinach is prewashed, but in bundles, special attention should be paid to the sand or soil on the leaves. Shake to remove excess water. Drain.

Fast cooking

Once cleaned, the spinach is moist enough and there is no need for water to cook it. In order to preserve the maximum nutritional value and a good appearance, cooking should be brief. Overcooked spinach will have a brown color.

by adding ground garlic, it must be put in the cooking before switching it off. Bake slices of the beak in a pan and place them on the spinach

You can steam them 6 to 8 minutes, or quickly fry them in the pan for 1 to 2 minutes, over high heat, simply with a drizzle of olive oil. But ban cooking with water.

Spinach melts when cooked, so you should plan enough. It keeps well in the freezer: to do this, blanch it very quickly, drain it and press it if necessary to extract the excess water, before putting it in the freezer.

Thursday, 6 February 2020