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Spinach loses its green color and many vitamins when cooking. So that does not happen, he should be briefly blanched before. How this works, read here.
Spinach is absolutely delicious and as a side dish with young and old very popular. However, it does not always have to be the pureed creamed spinach from the frozen foods department, even freshly cooked, the spinach is an absolute taste experience.
It is worthwhile in any case, if you grow spinach in your own garden. Not much work and you will be rewarded with fresh spinach.
But so that the spinach is not gray and unsightly on the plate later, it must first be blanched. So it gets its green color and does not make for strange looks at the lunch table. In addition, so also the important vitamins are preserved.
Blanch spinach - explained in 6 steps
Before you start, it is important to know that the spinach collapses when blanching, as with kale. So you need to blanch a generous amount of spinach to get a good portion of the pot.
But now it starts...
Before you blanch the spinach, you need to wash it sufficiently. Put the spinach in a sieve. Then gently pat dry with kitchen towels or a towel.
Now bring a large pot of plenty of water to a boil. If you want to salt the spinach here, you can just add some salt to the water.
Now prepare a large bowl of cold water and ice cubes. The bowl should be filled up to three quarters with ice cubes, then cover the rest with water.
Now the spinach comes into the pot. Let the spinach cook for a half to a full minute. During cooking, it turns pale green.
Now drain the water and catch the spinach in a sieve and drain well.
Now pour the spinach into the ice-water and let it cool for a few minutes. Due to the sudden cold, the cooking process is interrupted and the spinach remains firm.