Spinach loses its green color and many vitamins when cooked. To prevent this from happening, it should be blanched briefly beforehand. Read here how it works.
Spinach is absolutely delicious and very popular as a side dish with young and old. However, it does not always have to be the pureed creamed spinach from the deep-freeze department, even when freshly cooked, the spinach is an absolute taste experience.
So it is definitely worth it if you grow spinach in your own garden. Not much work and you will be rewarded with fresh spinach.
So that the spinach does not later appear gray and unsightly on the plate, it must first be blanched. This is how it gets its green color and does not cause strange looks at the lunch table. In addition, the important vitamins are preserved.
Blanch spinach - explained in 6 steps
Before you get started, it's important to know that the spinach collapses when blanching, like kale. So you need to blanch an abundance of spinach to have a good serving in the pot.
Now it starts ...
Before blanching the spinach, you must wash it sufficiently. It is best to put the spinach in a sieve. Then pat dry with kitchen towels or a towel.
Now bring a large pot of water to the boil. If you want to salt the spinach a bit here, you can simply add a little 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 put the spinach in the pot. Let the spinach cook for half a minute to a full minute. It turns light green during cooking.
Now drain the water and collect the spinach in a sieve and drain well.
Now put the spinach into the ice water and let it cool down for a few minutes. The cooking process is interrupted by the sudden cold and the spinach remains firm to the bite.