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Fresh Spinach (soggy) - what am I doing wrong?


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Fresh Spinach (soggy) - what am I doing wrong?

Bazel | | Jan 13, 2009 01:24 PM

Ok – so oddly as a child I really liked spinach. Actually ate the chopped frozen stuff mom used to serve. Somewhere in my teens I decided spinach was evil and gave up all forms no dips, no salads and nothing Florentine. This past April while on a cruise one of my dinner entrees came with a small stack of spinach artfully placed on my (fish) I believe. I decided what the heck – you’re on vacation, you didn’t “pay” for the spinach give it a try. Well – I really liked it. I almost want to say it was almost crisp. It wasn’t fried as I once worked in a restaurant that served a pizza topped with fried spinach and this didn't look like this. Since our return home I have made multiple attempts at fixing some form of sautéed spinach that was not soggy with no success. I have tried bagged, baby, prewashed spinach. I have bought spinach bunches washed multiple times, spun dry in my salad spinner and then pat dry in a tea towel. My cooking method has been to place a small amount of oil or butter in a pretty hot non stick pan and quickly sauté. But each attempt has just tasted soggy and quite frankly too spinachy (I know, not really a word).

Any suggestions on how I can prepare cooked spinach without ending up with a soggy pile of greens? I need more vegetables in my rotation and spinach is readily available so I really would like to make a go of it.



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