Cooking Spinach

Tips for preparing spinach

Spinach should, because the leaves are very well washed and stems tend to collect sand and soil. Before washing, trim the roots and the leaves to separate. Place the spinach in a large bowl with warm water and swish the leaves around with your hands, as this will allow dirt to be loosened. Remove the leaves from the water, empty the bowl fill with clean water and repeat this process until no dirt in the water (usually two to three times will do it) remains. Spinach soaking do not let seep water-soluble nutrients in the water in the water.

Spinach was sold in bags prewashed and should be rinsed only. If you are going to use it in a salad, dry it shake in a sieve with a salad spinner or by them.

The healthiest way to cook spinach
Spinach is one of only three vegetables we recommend cooking free to acids and allow them to leach into the boiling water; that brings a sweeter taste from the spinach. Discard the boiling water after cooking; Do not drink or use it for storage because of the acidity.

Use a large pot (3 liters) with plenty of water and bring to bring to a rapid boil. Add spinach to the boiling water and cook for 1 minute. Begin timing as soon as you place the spinach in the pot when you are £ 1 or less of spinach. If you cook large quantities of spinach bring the water back to a boil before timing of 1 minute. Cover the pot not cooking spinach. Leave the pot uncovered helps free up more of the acids with the rising steam. Research has shown that the boiling of the water in large amounts will help spinach oxalic acid content to decrease.

Remove spinach from pan, press the liquid with a fork in a bowl, toss with our Mediterranean dressing, and top with your favorite optional ingredients. For details, see 1-minute spinach.

A Few Quick Serving Ideas
Add layers of spinach to your next lasagna recipe.
Pine nuts are a great addition to spinach.
Spinach salads are a classic easy and delicious meal or side dish.
Nutrition Facts

Spinach is an excellent source of vitamin K, vitamin A (in the form of carotenoids), manganese, folic acid, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium, and vitamin C. It is a very good source of fiber, phosphorus, vitamin B1, zinc, choline, and protein. In addition, a spinach godo source of omega-3 fatty acids, niacin, pantothenic acid and selenium. While this mixture of conventional nutrients spinach gives a unique status to the anti-oxidative and anti-inflammatory unit it is the unusual combination of plant compounds in spinach that "seals the deal" in reference to its antioxidant and anti-inflammatory components. In terms of flavonoids, spinach is a unique source of methylenedioxyflavonol glucuronides, and in terms of carotenoids, its difficult to find a more helpful source of lutein and zeaxanthin. The carotenoids epoxyxanthophyll neoxanthin and violaxanthin are also welcomed constituents of spinach.