Let's rehabilitate spinach


Let's rehabilitate spinach
We are currently (as I write this) in the season of fresh spinach, and it is a delicious vegetable that unfortunately has a bad reputation among a lot of people, children and teenagers in particular.

I wonder if this lack of appetite isn't due to what I call, probably unfairly, "school food spinach"? That is to say a rather tasteless green purée, of a very unappetizing aspect, and that most children know, alas. And it's a pity, because spinach, well prepared, not chopped, is both delicious and healthy (but with little iron, despite Popeye, a little reference for those who were born before 1980).

But for spinach to stay good, you have to buy it in season, right now, close to home if possible, and prepare and cook it with care, that is to say very briefly.

You don't know how to do it? No problem, I'll show you.
5,502 4.8/5 (15 reviews)
Grade this page:
Keywords for this post:SpinachCookingRecipeMethodBlanching
Last modified on: May 7th 2021
For this post: Comment Follow Send to a friend User-friendly URL
Let's rehabilitate spinach

The preparation

This is not very complicated, we treat them a bit like salad: plunged in cold water with vinegar to wash them, you drain, and it's finished.
It's a matter of taste, but if, like me, you don't like the hard part of the spinach leaf, the vein, you can remove it by pulling on it and put it in the compost, it separates from the leaf quite easily.
Well no mystery, it's a lot of work, you have to do it leaf by leaf, but the result is worth your efforts.

épinards retrait nervure centrale



Note that from now on (put them through the salad spinner first) you can already eat the spinach raw, in a salad for example, alone or with other things, it is already very good. It can also replace salad, for example in the burgers we talked about not long ago.

Cooking ways

There are 2 main ways to cook them:

1) Fallen ("Tombés" in French)

This is a rather simple method, rather fast: You put a large frying pan on high heat, with a big knob of butter or a little olive oil, and when all this is quite hot you put a good big packet of prepared spinach leaves in the pan.
Be careful it crackles a lot because of the water left on the leaves, you stir the leaves a bit and they will "fall", that is to say cook, in 2 or 3 minutes maximum.
Put aside, and repeat the operation until all your spinach falls.

épinards pour une tombée épinards tombés




2) Blanching

A little longer method: You boil a big pot of salted water, and you plunge in a big packet of prepared spinach leaves, stir a little and as soon as the boiling starts again, it's cooked (2 minutes max).
Remove from the water with a skimmer or spider and plunge into cold water to stop the cooking.
Drain once cooled, then pass to the salad spinner to dry. You can also consult these detailed explanations.

cuisson des épinards refroidissement rapide des épinards essorage des épinards



Whatever the cooking method you have chosen, the spinach prepared in this way is ready to be used in the recipe of your choice. It retains its beautiful emerald-coloured leafy appearance, especially when blanched, and its delicate taste.

As for the recipes, it is also a matter of taste, but spinach can be used in many recipes, whether raw or cooked!

I can't resist the pleasure of recommending an association that works incredibly well, it's fresh spinach with cream: For example a simple omelette in which you put cooked spinach, or spinach with cream and served with slices of hard-boiled eggs, a delight!

Tosum up: Eating spinach in season, prepared and cooked with care, is the guarantee of delicious seasonal recipes.

Lasts posts
Should potatoes be washed twice?
Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...
May 19th 20251,265 15
Grilled bacon is much better in the oven
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".
April 25th 20251,6245
The thermometer is your friend
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...
April 10th 20251,8955
Travel cakes
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.
January 27th 20253,379
The aromatic power of sugar
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25th 20243,8365

Other pages you may also like
Choosing a chopping board
Choosing a chopping board
It's a no-brainer, surely? If you want a chopping board, just find a piece of wood, and Bob's your uncle! You can happily chop away with a knife and not damage the table or worktop. But in reality, it's a bit more complicated than that. You need to be careful what you are buying, in particular the...
May 8th 201247 K4.6
5 really useful cooking tips
5 really useful cooking tips
Cooking is about recipes, of course, but it is also an impressive collection of small gestures, ways of doing things, knowing what to do and what not to do. All these little tips and tricks can be very important: they can affect the way a recipe turns out, simply because you did just the right...
March 29th 201621 K4.9
From website to blog
From website to blog
Hello everyone, Today I'm inaugurating the cooking-ez.com "blog". The idea is to have a space for discussion open to everone, but not necessarily linked to a particular recipe or page. I hope the posts will be sufficiently interesting that you'll enjoy reading and discussing them. The...
January 1st 201117 K3.9
Properly cooked! (the taste)
Properly cooked! (the taste)
Going out to a restaurant is getting harder at the moment. In France, at least, you have to try and find one that has agreed to pass on the new lower rate of VAT at anything other than a symbolic level, and there aren't many. And then, most importantly, you have to find a good one: one where you...
February 6th 201115 K 14.6
Cream and sauces
Cream and sauces
Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? .
October 15th 201220 K4.4
Post a comment or question
Posted by:
I am not a leaving thing

Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page