Add the spinach to the skillet.
Continue to stir until the spinach has wilted.
Drop the spinach into the pan and blanch for 20-30 seconds.
Spinach is served as a salad green and as a cooked vegetable.
(Baby spinach leaves will surely wilt.)
Press any liquid from the spinach and roughly chop.
After 5 minutes, drain the spinach and leave to cool.
Roughly chop the spinach and dandelion mixture and place into a bowl.
Once the sugar has dissolved, add the spinach, stir and turn off the heat.
Meanwhile, put the spinach into a large dry frying pan and place over a high heat.
There are a few versions of spinach gratin in Provence (there it is called a tian).
Freshly picked, this spinach had enough body to stand up to a forceful vinaigrette.
Add the spinach, chilli and seasoning and toss to slightly wilt the spinach.
“When I arrived the spinach side dish was just spinach and leeks in a béchamel sauce.
For the spinach, melt the butter with the olive oil in a large pan, then add the spinach.
For the spinach and ricotta filling, bring a pot of water to the boil and add the spinach.
Season well, add the spinach and toss together for 30–60 seconds, or until the spinach wilts.
For the wilted spinach with nutmeg, rinse the young spinach leaves in a colander and drain well.
Add the spinach, stirring with a wooden spoon, this helps to evaporate any liquid and the high heat will wilt the spinach quickly.
Add the garlic and spinach, a couple of handfuls at a time, and cook for about 3 minutes, or until the spinach is very soft, stirring constantly.
spinach
noun plant
- southwestern Asian plant widely cultivated for its succulent edible dark green leaves
noun food
- dark green leaves; eaten cooked or raw in salads
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