how do i cook spinach ?

Answer 1

The easiest way is to rinse it well and then throw into a big stove-top pan (a big wok is good) and stir until wilted. Be sure most of the water is drained off and don't add water. Don't over cook.

I like to put a little olive oil and then some sliced garlic. Heat until the garlic is soft and then add the spinach.

Answer 2

I love to start with some fresh garlic, a bit of olive oil - warm garlic in pan untill it browns a bit. Add water, not a lot just about 3/4 cup, (really depends on how much spinach you are making) add onion powder and some sea salt to taste. Let spinach cook untill it shrinks. Ummmmmmmmmmm - But there is also baked spinach - tastes somewhat like potatoe chips = wash spinach and cut into strips - spray leaves with non stick cooking spray - sprinkle with salt - place on parchment paper - bake at 425 untill crisp - ummmmmmmmmmmmmm

Answer 3

Don't boil! Sautee! A little oil, lots o' garlic (maybe some sesame or other oil for flavor) but remember.....a basketball size of raw spinach will cook down to about 1-2 cups cooked. YUM!

Answer 4

boil til tender then for a special very yummy side dish hard boil a couple eggs chop and add to drained cooked spinach it's a special flavor.

Answer 5

Spinach can go directly into soup if chopped.
If being added to many other things like a dip, you want to sautee it in a little olive oil first then add.

Answer 6

Popeye and his legendary bulging forearms placed spinach at the top of the list of foods clearly good for all humans to eat. While Popeye's results are exaggerated, the health benefits associated with eating raw and cooked spinach are legitimate and should not be under-estimated. Spinach is rich in beta-carotene and lutein, two important cancer-fighting anti-oxidants. This leafy green vegetable is also loaded with folic acid, vitamin K, magnesium and manganese.

Raw spinach is an extremely popular leafy substance in many salads, but experts suggest eating spinach cooked whenever possible. Cooking seems to make the nutrients and anti-oxidant carotenoids found in spinach easier for our bodies to absorb.

Spinach grows best in sandy soil, and prefers cool temperatures and relatively dry conditions. It is therefore not surprising that spinach crops thrive during the winter in California and Texas, the two leading spinach producing states in the country.

Storage & Selection
Spinach is sold loose, tied in bunches and in plastic "cello" bags. Always select spinach exhibiting good green color, and without any indication of wilting or yellowing. Leaves should be well developed with minimal bruises or blemishes, and the stems should be on the thin side. Larger, thicker, stems, could be a sign of overgrown spinach. Fresh spinach should always have a fresh smell, never sour or musty.

If you are purchasing spinach in plastic bags, rest assured that this spinach is already washed and picked through with the long stems removed. Check to make sure the spinach inside the bag has a "springy" feel when you handle the bag. Obviously, bagged spinach is more expensive but it is also more convenient. It's important to inspect the package to make sure there are no signs of decay, slime and/or wilting.

When you get bunched spinach home, untie it, remove any blemished leaves, trim off the stems, and wash it thoroughly in cold water. Repeat if necessary until you're sure all the grit is gone. Spin dry in a salad spinner or drain well, then put into clean plastic bags very loosely wrapped with paper towels. It will last only two to three days, so plan on eating your rinsed spinach right away. Cold, moist surroundings, as low as 32°F and about 95% humidity are the best for storing spinach.

Preparation
I generally like to remove the stems of spinach by hand before cooking, a bit tedious but worth it in the end. Try steaming the freshly washed and stemmed spinach by placing the spinach with its clinging water droplets into a large pot or wok. Cover and cook, stirring regularly. Generally, the water on the leaves is enough to steam cook the spinach. You can also cook spinach in a steamer over boiling water for 5-8 minutes. When finished, you can complete the process in a number of different ways. Garlic, freshly cracked black pepper, and olive oil are favorites. If the spinach is to be used later in a more complex dish, you may want to blanch it in a large amount of water just until it wilts, then submerge in ice water to preserve its color.

You can also sauté spinach in a small amount of oil, or stock. It is important that you toss the leaves frequently, and should expect to add more stock if you observe too much evaporation. Cooked & chopped spinach is excellent as a healthy filling for pasta, or as the featured ingredient in a soufflé.

Microwaving is also a popular preparation method for fresh spinach. It is one of the healthiest ways to cook spinach, as almost 100% of the nutritional value will be kept. Loosely cover ½ pound washed and un-dried spinach in a microwave-safe dish; cook until the spinach is tender, usually 4-6 minutes. Uncooked thoroughly washed and stemmed spinach is wonderful in salads, especially when combined with fresh mushrooms, a light bacon dressing mixed with a quality red-wine vinegar.



reff:http://www.tonytantillo.com/vegetables/spinach.html

Answer 7

boil it

Answer 8

ask popeye to help ya...=)

Answer 9

delicately

Answer 10

From the can.