A Quick Technique for Cooking Spinach with a Flavor Packed Topping
When glancing through a recipe online, I came across a comment from a woman in which she described a method for cooking spinach that caught my attention. Instead of quickly sautéing it over high heat, she put it in a large colander and poured boiling water over it. I couldn’t wait to try this out.
Seeing as I had a full pound of spinach, I opted to do it in two batches. I put on a pot of water to boil and the ladled it over the spinach while tossing the spinach with tongs. As you can see in the photo, the spinach turns bright green and retains that vivid color. It also keeps more of its inherent spinach-ness. What I mean is it tastes better than any spinach I’ve cooked using the quick toss in a hot skillet method.
The texture is nice and soft, but the structure of the spinach leaves remains more intact using this technique. I let it drain for a couple minutes, put it in the serving bowl and moved on to the next batch. I was very curious to see if it was going to leach liquid as it sat in the bowl while I quickly made the topping. It did not. This is mind boggling to me.
You could toss it with anything you’d like. Sautéed garlic in olive oil, or any other seasoning you fancy would work. I chose to cook some minced shallots in olive oil, then added soy sauce, a little calamansi vinegar, and black pepper. Any flavorful vinegar would work here.
I poured this hot mixture over the spinach, topped it with some toasted sesame seeds, and at my son’s suggestion sprinkled on toasted tiny dried shrimp. The shrimp aren’t essential, but they were great on this. Those little crunchy bits added great texture and flavor to the finished dish.
I so love learning a new technique like this. I’m sure it isn’t new to everyone, but it’s the first time I’ve encountered it and I’m never going back.