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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?
Nick,
You'll need a frying pan with a lid, or with something that will serve
as a lid -- such as another pan the same size.
Heat a little oil, maybe a tablespoon's worth, in the pan. Have some
chopped garlic ready.
While you are heating the oil, wash the spinach but don't drain it.
When the oil is hot, toss in the garlic, wait a few seconds and toss
in the spinach. Give everything a stir and cover the pan.
The spinach will steam in the available water and will cook in a short
time -- less than a minute, usually.
A little freshly ground nutmeg and salt will finish it off nicely.
David
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