Blanched Spinach

Blanched Spinach

Bright green spinach cooked briefly in boiling water, then shocked cold to lock in color.

Total 10 min Makes 4 servings Calories 25/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Blanching tames spinach's raw bite while preserving its vivid color and tender-crisp texture. A quick dip in boiling water followed by an ice bath stops the cooking instantly, making this a reliable base for salads, sautés, dips, and freezing for later use.

Ingredients

  • 1 pound fresh spinach, stems trimmed
  • 2 quarts water
  • 1 tablespoon salt
  • 4 cups ice water

Method

  1. Rinse the spinach thoroughly in cold water to remove grit and sand, then drain.

  2. Bring 2 quarts of water to a rolling boil in a 6-quart saucepan and stir in the salt.

  3. Fill a large bowl with the ice water and set it near the stove.

  4. Add the spinach to the boiling water, pushing it under with a spoon, and blanch until just wilted and bright green.

  5. Using a slotted spoon or tongs, immediately transfer the spinach to the ice water to stop the cooking.

  6. Drain the spinach and squeeze out excess water by pressing it between your hands or in a clean kitchen towel.

  7. Use immediately in a recipe, or refrigerate in an airtight container for up to 3 days.

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    Blanched Spinach

    Blanching tames spinach's raw bite while preserving its vivid color and tender-crisp texture. A quick dip in boiling water followed by an ice bath stops the cooking instantly, making this a reliable base for salads, sautés, dips, and freezing for later use.

    10 min 4 servings 25 cal

    Ingredients

    • 1 pound fresh spinach, stems trimmed
    • 2 quarts water
    • 1 tablespoon salt
    • 4 cups ice water

    Method

    1. 1

      Rinse the spinach thoroughly in cold water to remove grit and sand, then drain.

    2. 2

      Bring 2 quarts of water to a rolling boil in a 6-quart saucepan and stir in the salt.

    3. 3

      Fill a large bowl with the ice water and set it near the stove.

    4. 4

      Add the spinach to the boiling water, pushing it under with a spoon, and blanch until just wilted and bright green.

    5. 5

      Using a slotted spoon or tongs, immediately transfer the spinach to the ice water to stop the cooking.

    6. 6

      Drain the spinach and squeeze out excess water by pressing it between your hands or in a clean kitchen towel.

    7. 7

      Use immediately in a recipe, or refrigerate in an airtight container for up to 3 days.