Let's boil frozen spinach

Frozen spinach
Photo: Ariana – CC BY-SA 3.0 | cropped to a square

BEFORE BOILING:

Immediately before cooking spinach, thawed and imprints from the water and remove tails.

BOILING:

Spinach thrown into a small amount of boiling salted water (approx. 2 teaspoons to 1 liter of water) - just enough to cover the leaves. It is also slightly sweetened (approx. 1 teaspoon per 1 liter of water). Spinach cook for 2-5 minutes. Time start to count from the time of re-boil water. In the middle of the cooking water may be added to the milk to aid in preventing leaching of calcium from bones by the microelements contained in spinach. We boil uncovered. Spinach is ready when completely loses its firmness.

ONCE BOILED:

When cooked spinach and drain off imprints. In order to maintain a beautiful green color you can toss the cooked spinach for 1 minute into the water with ice cubes.

SERVING TIPS:

Giving, add the Parmesan cheese, a pinch of spices and pour melted butter or olive oil.

Bon appétit!



See how to boil fresh spinach.