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How to Sauté Spinach?

Yordanka KovachevaYordanka Kovacheva
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445461
Nadia Galinova
Translated by
Nadia Galinova
How to Sauté Spinach?

Spinach is one of those vegetables that bring irreplaceable benefits to human health and which it is recommended to be consumed regularly.

The most valued is the high iron content, but the important vitamins such as C, A, B, K, which abound in the leaves of this healthy vegetable, should not be neglected.

There are many ways to enjoy the qualities and taste of spinach and one of them is to sauté it. With this culinary technique, we will best preserve its nutrients, because it is short-lived and does not allow us to lose valuable vitamins from prolonged heat treatments.

In addition, we preserve the taste and appearance of the leafy vegetable best.

Before sautéing spinach, you need to cut off the stems and remove the yellow stalks. Don't throw away the stems, they are just as healthy and can be used in soups or other dishes, as well as finely chopped and sprinkled on your dishes instead of parsley or chives.

Wash the spinach leaves, by placing them in a colander and immersing them in a large bowl of cold water, by changing the water several times. Do not run them directly through the tap water, so that you don't crush the fresh petals.

The next step is very important - to drain them very well or dry them with a clean cloth to absorbi the moisture.

When sautéing, we must use a vessel with a wide surface, so that the spinach is in a thin layer and not in a thick pile.

Heat some fat over high heat and add the leaves only when the temperature is high enough. Cook for just a few seconds or until the spinach starts to wilt. Remove it from the heat and toss it in the pan for a short while longer - it will continue to cook. This is enough for this tender vegetable to be completely ready, to retain its freshness, appearance, color and taste and above all, its useful substances.

You can always enrich the sautéed spinach with other flavors, such as garlic, onions and leeks.

It is enough just to lightly fry them in the fat before adding the spinach.

For an even more refined taste and appearance, I recommend frying with garlic or onions and some nuts - pine nuts, almonds, hazelnuts, walnuts and even dried fruit such as raisins or cranberries.

This way, it is suitable as a tasty side dish for poultry or game, fish, rice, kachamak, pilaf and many others.

Sautéed spinach is also perfectly combined with eggs and mushrooms.

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