window.ATGalleries = window.ATGalleries || {};
window.ATGalleries[53685] = {“id”:53685,”type”:”Slideshow”,”images”:[{“image_id”:”4eb0559cc7f0e7696277d64770aef3070d42c1d3″,”caption”:”\u003cb\u003eWash the spinach:\u003c/b\u003e Add the spinach to a bowl or sink full of cold water, gently swishing it around to dislodge any dirt. Do not agitate too much as you want the dirt to sink to the bottom of the bowl. Remove the spinach, drain the dirty water, and repeat if needed.”,”image”:{“id”:”4eb0559cc7f0e7696277d64770aef3070d42c1d3″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-22T10:38:03.782-05:00″,”updated_at”:”2017-02-22T10:38:03.782-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Spinach_38047_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”8c650884649fa98d2792342506be4e461ba5fec1″,”caption”:”\u003cb\u003eDry the spinach:\u003c/b\u003e Place the spinach on a kitchen towel and pat dry. It’s not necessary to get it completely dry, but be sure to pat up as much water as possible. Alternatively, use a salad spinner.”,”image”:{“id”:”8c650884649fa98d2792342506be4e461ba5fec1″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-22T10:38:03.879-05:00″,”updated_at”:”2017-02-22T10:38:03.879-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Spinach_38053_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”39bc283bdf733dbfd7e40862d732e1917730f37a”,”caption”:”\u003cb\u003eCook the spinach: \u003c/b\u003eHeat a large frying with high sides over medium heat. Add as much spinach as will fit in the pan. It’s okay to pile it up a bit as it will wilt quickly, but even so, it may not all fit in at first. Gently toss and turn the spinach with tongs so all of the unwilted leaves make contact with the bottom of the pan. Heat a large frying over medium heat. Add the spinach. It’s okay to pile it up a bit as it will wilt quickly, but even so, it may not all fit in at first. Gently toss and turn the spinach with tongs so all of the unwilted leaves make contact with the bottom of the pan.”,”image”:{“id”:”39bc283bdf733dbfd7e40862d732e1917730f37a”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-22T10:38:03.919-05:00″,”updated_at”:”2017-02-22T10:38:03.919-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Spinach_38056_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”63f61218f0e34207b8849860443594c234b659b7″,”caption”:”\u003cb\u003eContinue to add spinach:\u003c/b\u003e As the spinach cooks down, add any remaining spinach and continue to toss. The spinach is ready when all of it is completely wilted and has turned bright green.”,”image”:{“id”:”63f61218f0e34207b8849860443594c234b659b7″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-22T10:38:03.948-05:00″,”updated_at”:”2017-02-22T10:38:03.948-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Spinach_38060_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”cc7115fc020f1d374a7f014e64f800d7ef14159f”,”caption”:”\u003cb\u003eRemove from the pan:\u003c/b\u003e Transfer the spinach to a plate and spread it out so the steam evaporates and it cools.”,”image”:{“id”:”cc7115fc020f1d374a7f014e64f800d7ef14159f”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-22T10:38:04.025-05:00″,”updated_at”:”2017-02-22T10:38:04.025-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Spinach_38066_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”c464e7019f8a79aced2a19f580949846a7ce8367″,”caption”:”\u003cb\u003eSqueeze the spinach (optional):\u003c/b\u003e If you are using the spinach in a recipe such as a quiche or as a filling, you will need to squeeze out any excess water. Once the spinach has cooled, gather it into a ball and squeeze as hard as you can. Be sure to do this over the sink or, if you want to save the spinach juice, into a bowl. You may have to do this in batches. You can also use a potato ricer if you have one.”,”image”:{“id”:”c464e7019f8a79aced2a19f580949846a7ce8367″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-22T10:38:04.049-05:00″,”updated_at”:”2017-02-22T10:38:04.049-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Spinach_38067_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”470b174929f1edd9ed04599eb6c7a4d75dad662e”,”caption”:”\u003cb\u003eSeason the spinach (optional):\u003c/b\u003e If you are going to be eating the spinach on its own, season it with salt, pepper and any aromatics (see Recipe Notes).”,”image”:{“id”:”470b174929f1edd9ed04599eb6c7a4d75dad662e”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-22T10:38:04.126-05:00″,”updated_at”:”2017-02-22T10:38:04.126-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Spinach_38075_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
Spinach is an unsung hero of dinner greens. It doesn’t require the long, slow braise that collards and kale need, and it can be served simply with salt and butter or dressed up with cheese or cream.
There are a few basic ways to cook spinach. You can blanch it or steam it, or you can take the fastest route and sauté it in a pan. All you need is spinach, a pan, and a pair of tongs.
from WordPress https://jonathanwilhoite.wordpress.com/2017/03/02/how-to-quickly-cook-spinach-on-the-stovetop-cooking-lessons-from-the-kitchn/
No comments:
Post a Comment