Squeezing excess water from spinach

When I was a kid, Popeye tried to share a secret but I didn’t listen. It wasn’t until I was an adult did I learn to love spinach. Not straight from the can like Popeye but with eggs, meat, chicken, fish, noodles and even tofu and other vegetables.

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But the problem with spinach is how it can turn any dish rather soupy because of the amount of water it contains. What I do is to squeeze out the excess water.

First, I wash the spinach very well to remove any sand embedded in the stalks and leaves.

Next I trim the spinach. I separate the leaves and tender stalks from the bigger stalks and discard the latter.

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Then, I wilt the leaves. I do this either by:

1. Placing the spinach in a colander and pouring boiling water over them or

2. Blanching the spinach for about 10 seconds.

Whichever procedure I do, I always refresh the spinach to stop the “cooking”. If I pour boiling over the leaves, I just turn on the tap to give them a cold water bath. If I blanch them, I strain them then dump them in a bowl of iced water.

After refreshing, I strain the spinach well and just squeeze the leaves to remove as much of the water as I can. After that, they’re ready to go into the pan for fast cooking. With all the excess water gone, they won’t make salads nor stir fried dishes soupy.

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Comments

  1. esquire says

    I ate something like this in a restaurant without the lemon but with truffle oil. amazing. made me go out and splurge on some white truffle oil :)

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