Spinach loses its green color and many vitamins when cooked. To prevent this from happening, it should be blanched briefly beforehand. Read how it works here.
Spinach is absolutely delicious and very popular as a side dish with young and old. But it doesn't always have to be the pureed creamed spinach from the frozen department, freshly cooked spinach is also an absolute taste experience.
It is definitely worth it if you grow spinach in your own garden. Doesn't take much work and you'll be rewarded with fresh spinach.
So that the spinach doesn't end up gray and unsightly on the plate, it has to be blanched beforehand. This is how it gets its green color and does not cause strange looks at the lunch table. In addition, the important vitamins are preserved.
Blanch spinach - explained in 6 steps
Before you start, it's important to know that blanching will cause spinach to collapse, just like kale. So you'll need to blanch a copious amount of spinach to get a good portion in the pot.
Now it starts…
Step 1:
Before you blanch the spinach, you must wash it sufficiently. It is best to place the spinach in a colander. Then gently pat dry with kitchen towels or a towel.
Step 2:
Now bring a large pot with plenty of water to a boil. If you want to add some s alt to the spinach at this point, you can simply add some s alt to the water.
Step 3:
Now have a large bowl of cold water and ice cubes ready. The bowl should be filled three-quarters full with ice cubes, then cover the rest with water.
Step 4:
Now put the spinach in the pot. Let the spinach cook for about half a minute to a full minute. It will turn light green as it cooks.
Step 5:
Pour off the water and catch the spinach in a colander and drain well.
Step 6:
Now put the spinach leaves in the ice water and let it cool down for a few minutes. The sudden cold will interrupt the cooking process and the spinach will remain al dente.