Fresh spinach needs only the very briefest cooking, to keep its colour and texture. Step 1 If necessary, place spinach in a bowl of cold water, and leave for a few minutes until any grit drops to the bottom, or rinse under cold running water in a colander.
Wilting spinach cooks the crisp texture out of it just slightly to give it a more tender consistency. Wilted spinach is typically prepared for eating as is — just add a few seasonings — but you can also wilt the spinach before you use it in another cooked dish.
Clean the spinach thoroughly to remove any grit from the leaves. Heat a large pan with a knob of butter. 2. Add the spinach – the leaves touching the base of the pan will wilt very quickly, so stir occasionally to ensure all of the raw leaves make contact with the base. Season with salt.
Cook the spinach. Place a sauté pan on the stove over medium heat. Add the spinach. It’s OK to pile it up a bit, as it will wilt quickly, but even so, it may not all fit in at first. Using a tongs, gently toss and turn the spinach so all of the unwilted leaves make contact with …
Related Articles. Wilt spinach in bacon grease by frying bacon in a heavy pan until crisp. Remove the bacon from the pan, allow bacon to cool enough to crumble and return to the pan along with the spinach. Cook for 2 minutes to wilt the spinach. Use your imagination and personal taste to vary the dish.