i just sauted spinach, do i need to drain the excess juice, and how do u know when spinach is cooked?

Answer 1

Rinse in water and heat a fry pan.
Drain spinach and throw into the hot pan, cover and steam for only a couple of minutes until just starting to wilt and add a little salt.
Toss a few times and when hot drain plunge into cold water. That will set the colour. Drain and press into a pile and run a sharp though it several times and heat again briefly.

Answer 2

It does not take much heat or time to cook it and if any pieces kind of look raw/uneven color (that is undercooked)--should be a uniform darker green.
Just by lifting spinach out of your pan should be enough draining as you move it to the serving dish.

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Answer 3

The first answer is correct. Spinach will wilt & turn dark green.

To drain it you can put it in a colander & press out the moisture.

Answer 4

If you have juice left over you probably overcooked it(which may be how you like it). Normally you would drain it, especially if it's going to be a component of something else like a quiche or something.

Answer 5

when the spinach kinda looks like a dark green.

Answer 6

its ready when it is wilted but not soggy. If you steam it instead of boiling or sauteeing, the juice will drain out

Answer 7

It should be done when its wilted and soggy.

And no, you do not need to drain the juice.

Answer 8

when its soggy

Answer 9

YOU SHOULDN'T EAT SALMONELLA!!!!