Heap of baby spinach leaves. Fresh green baby spinach isolated on white with clipping path. Top view or flat lay. Vertical.
12 Mistakes To Avoid When Cooking Spinach
By Wendy Hector
There are some common mistakes that occur when preparing and cooking spinach, such as storing it improperly. To last as long as possible, spinach should be stored as soon as possible in a place that’s dry and cold, which you can do by storing it in layers separated by paper towels so that the moisture that the spinach exudes is absorbed.
Improper Storage
Baby spinach is just regular spinach picked when it’s younger, whose mild flavor and crisp texture are perfect for raw preparations. However, if you’re looking to cook with spinach, opt for mature leaves, since the flavor and texture of baby spinach loses its mellow flavor when the leaves come into contact with heat.
Use Baby Spinach
Spinach can spoil quickly if it's not used right away, making frozen spinach a perfectly viable option, which is just as great as fresh. It's convenient and still nutrient-rich, but because of its higher moisture content, it should be wrung out or drained before adding it to a dish to prevent waterlogging.
Use Frozen Spinach
Like other vegetables, spinach needs a good, thorough wash to rid it of any dirt, pesticides, and germs that may have hitched a ride from the farm. The best way to clean spinach is by simply rinsing them under running water, and never use soap or bleach — a simple stream of water is all you need.
Not Rinsing
When you bring spinach home, you should immediately sort through them and pick out any yellow, wilting, mushy, or slimy leaves. If left in the mix, the rot can spread quickly to the healthy leaves and ruin the whole batch, and if you’re in doubt about whether it’s good, use your nose — any leaf with a scent of decay should be tossed immediately.
Not Sorting