Spinach is often hailed as a superfood, and for good reason. It is packed with vitamins A, C, and K, as well as iron, magnesium, and manganese. However, despite its nutritional profile, many people struggle with spinach because it can easily become slimy, bitter, or bland if not handled correctly. Learning how to cook the spinach is an essential skill for any home cook looking to add a healthy, vibrant green to their repertoire. Whether you prefer it sautéed with garlic, blanched for a salad, or wilted into a creamy pasta sauce, mastering the nuances of this leafy green will transform your meals.
Understanding Your Spinach Varieties
Before you even turn on the stove, it is important to know which type of spinach you are working with. Not all spinach is created equal, and the variety you choose will dictate the best cooking method.
Baby Spinach
Baby spinach consists of the young leaves of the flat-leaf spinach plant. These leaves are tender, mild in flavor, and have very thin stems. Because they are so delicate, baby spinach is best for quick cooking methods like sautéing or simply wilting into hot dishes. It is also the preferred choice for raw applications.
Savoy Spinach
This variety has dark green, crinkly, and curly leaves. It is much heartier than baby spinach and has a deeper, slightly bitter flavor. Because of its texture, it holds up well to longer cooking times and is excellent in stews, soups, and gratins. It requires thorough washing, as grit tends to hide in the crinkles of the leaves.
Mature Flat-Leaf Spinach
This is the standard spinach often sold in bunches. The leaves are broader and smoother than Savoy but tougher than baby spinach. These usually have thick stems that should be trimmed before cooking. It is a versatile middle ground that works well for steaming or sautéing.
Preparation Is the Key to Success
The biggest mistake people make when learning how to cook the spinach is skipping the preparation phase. Spinach grows in sandy soil, and there is nothing worse than a gritty side dish.
Thorough Washing
Even if the package says “triple-washed,” it is often a good idea to give spinach a quick rinse. For bunched spinach, submerge the leaves in a large bowl of cold water, swish them around, and let the grit settle at the bottom. Lift the leaves out rather than pouring the water out through a colander, which would just dump the dirt back onto the greens.
Drying the Leaves
Wet spinach is the enemy of a good sauté. If you put soaking wet leaves into a pan with oil, they will steam rather than sear, resulting in a soggy mess. Use a salad spinner to get the leaves as dry as possible, or pat them down with a clean kitchen towel.
Stemming
For mature spinach, the stems can be woody and fibrous. Fold the leaf in half vertically and pull the stem upward toward the tip of the leaf to strip it away cleanly. For baby spinach, the stems are usually tender enough to eat.
The Most Popular Method: Sautéing
Sautéing is arguably the best way to cook spinach because it preserves the bright green color and enhances the natural flavor with aromatics like garlic and olive oil.
To start, heat a large skillet over medium-high heat. Add a tablespoon of extra virgin olive oil or a knob of butter. Once the fat is shimmering, add sliced or minced garlic. Cook the garlic for just about 30 to 60 seconds until it becomes fragrant—do not let it brown, or it will turn bitter.
Add the spinach to the pan in batches. It will look like an overwhelming amount of greens at first, but spinach loses about 90 percent of its volume once cooked. Toss the leaves constantly using tongs. The goal is to coat the leaves in the fat and heat. As soon as the leaves have wilted and turned a vibrant, dark green, remove the pan from the heat. This usually takes only 2 to 3 minutes. Season with kosher salt, black pepper, and perhaps a squeeze of lemon juice at the very end to brighten the flavors.
Steaming for a Clean Flavor
If you want to keep your spinach as low-calorie and “clean” as possible, steaming is the way to go. This method avoids added fats and relies on gentle heat to soften the leaves.
Place a steamer basket inside a pot with about an inch of water. Bring the water to a boil, then add your spinach to the basket. Cover the pot with a tight-fitting lid. Steam the spinach for about 1 to 2 minutes. Since spinach cooks so quickly, stay close to the stove. Once wilted, immediately remove the spinach and shock it in a bowl of ice water if you aren’t eating it right away; this stops the cooking process and locks in that beautiful green color. Squeeze out excess water before serving.
Blanching for Meal Prep and Smoothies
Blanching is a technique where you briefly boil the spinach and then immediately cool it in ice water. This is the best method if you plan on using the spinach later in a dip (like spinach and artichoke dip), a smoothie, or as a filling for lasagna or ravioli.
Bring a large pot of salted water to a rolling boil. Drop the spinach in and submerge it. Boil for only 30 to 60 seconds. Use a slotted spoon to transfer the spinach into an ice bath. Once cool, take handfuls of the spinach and squeeze them firmly. You will be surprised at how much water comes out. You want to result in a dry, dense ball of spinach that can be chopped easily.
Baking and Gratin Applications
Spinach is a fantastic addition to baked dishes. Because it releases so much water, you generally should not put raw spinach directly into a casserole or quiche unless the recipe specifically accounts for that moisture.
For a classic spinach gratin, sauté the spinach first and squeeze out the liquid. Mix it with a béchamel sauce, Gruyère cheese, and a pinch of nutmeg. Bake in an oven set to 375°F until the top is golden brown and bubbly. The richness of the cream and cheese balances the earthy notes of the spinach perfectly.
Pro Tips for the Best Results
- One essential tip is to avoid oversalting at the beginning. Because spinach shrinks so much, it is very easy to over-season it. A teaspoon of salt might look right for a mountain of raw spinach, but once that mountain shrinks to a small pile, it will be inedible. Always salt at the very end of the cooking process.
- Another tip is the use of acids. Spinach contains oxalic acid, which can sometimes leave a “chalky” feeling on your teeth. Adding a splash of vinegar or a squeeze of lemon juice helps neutralize this sensation and cuts through the density of the greens.
- Finally, consider the pan size. Always use a larger pan than you think you need. Having room to toss the leaves ensures they cook evenly and prevents the bottom layer from turning to mush while the top remains raw.
Creative Ways to Use Cooked Spinach
- Breakfast: Fold sautéed spinach into an omelet or place a nest of steamed spinach under a poached egg for a twist on Eggs Florentine.
- Lunch: Toss blanched spinach into a grain bowl with quinoa, chickpeas, and a tahini dressing.
- Dinner: Stir wilted spinach into a hot pot of marinara sauce or layer it into a vegetable lasagna. It also serves as a perfect bed for grilled salmon or roasted chicken.
FAQs
How do I prevent sautéed spinach from becoming watery?
The key is to ensure the spinach is completely dry before it hits the pan and to cook it quickly over medium-high heat. If liquid still accumulates, tilt the pan and drain the excess moisture before serving, or remove the spinach with tongs, leaving the liquid behind.
Can I cook spinach from frozen?
Yes, frozen spinach is a convenient and nutritious option. To cook it, thaw it completely and squeeze out as much water as possible using a kitchen towel or fine-mesh sieve. Then, you can sauté it with aromatics or add it directly to soups and stews.
Why did my spinach turn brown?
Spinach turns brown or olive-drab if it is overcooked. The heat breaks down the chlorophyll in the leaves. To keep it bright green, cook it only until it has just wilted and remove it from the heat immediately.
Is it better to eat spinach raw or cooked?
Both have benefits. Raw spinach provides more folate and vitamin C. However, cooking spinach helps your body absorb more of its vitamins A and E, protein, fiber, zinc, thiamin, calcium, and iron. Cooking also reduces the oxalic acid, making the nutrients more bioavailable.
How long does cooked spinach last in the fridge?
Cooked spinach can be stored in an airtight container in the refrigerator for up to 3 to 5 days. It can be reheated in a microwave or quickly tossed in a warm pan, though it may lose a bit of its vibrant color upon reheating.