FoodBanter.com - View Single Post - Cooking spinach bachelor-type question

On 21 Dec 2003 07:39:46 -0800, (Nick) wrote:

>I like steamed spinach. How do I get it so it's not runny and wet. In
>restuarants, it's always chopped fine and dry, it seems. How can I do
>this? What do I need? Special chooper? Cheesecloth? What do I do?

It is usually recommended that spinach be briefly cooked with only
"the water clinging to the leaves" after washing (and draining).
Recommendations for frozen are to thaw and squeeze out most of the
water before using in recipes. I can't imagine "chopped fine and dry"
spinach unless it's the raw green. Cooking spinach, like cooking
lettuce. will release beaucoup water.

No special chopper. Press in a sieve, a veg steamer (as others have
suggested), or for super-dry, wring in a dishtowel.