How to Cook Wilted Spinach So It Turns Bright Green

Spinach quickly goes from green and tender to overcooked if it isn't prepared properly. Wilting spinach cooks the leaves just enough so they become tender, but maintains or heightens their bright green color. Blanching provides a simple method for wilting spinach without overcooking it. When done correctly, the leaves turn bright green but are cooled quickly so they don't overcook from any remaining heat after they are removed from the pot.

Things You'll Need

  • Cutting board
  • Knife
  • Large pot
  • Salt
  • Bowl
  • Ice
  • Slotted spoon

Instructions

  1. Hold a bunch of spinach by the stem ends. Rinse upside down under cool, running water to remove any dirt or grit trapped in the leaves.

  2. Trim off the tough stem ends with a knife. Leave baby spinach leaves whole or tear larger spinach leaves in half.

  3. Fill a large pot with 1 gallon of water. Add salt to taste, if desired. Bring the water to a full, rolling boil.

  4. Place a bowl near the stovetop. Fill it with cold water and add one or two handfuls of ice.

  5. Drop the spinach leaves into the boiling water, adding up to 1 pound at a time. Boil the spinach for about 2 1/2 minutes, or until they turn bright green.

  6. Remove the spinach from the boiling water with a slotted spoon. Immediately submerge it in the ice water so it cools rapidly and retains its bright green color. Drain and serve.

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