Most recipes have you parboil fresh spinach, squeeze it dry, and then proceed to have you saute it. When I saute spinach it seems completely done and I can evaporate the liquid in the pan. Is there any advantage to parboiling the spinach first?
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Easy Spinach Lasagna
What's not to love about layers of pasta, gooey cheese, and rich tomato sauce? Lasagna is simply delicious, and this spinach and ricotta version (with Parmesan and mozzarella too) is as easy to make as it is to eat. Read more.