A favorite at our house is sauteed fresh spinach with red onion and bacon. And it is so convenient that it comes bagged and ready to use . . . maybe. Yes, most fresh spinach products claim to be freshly-washed but I never feel it is freshly-washed up to my expectations!
I’m making spinach this evening and decided to show you what you can expect if you don’t wash and soak your spinach.
First of all, always clean twice as much spinach as you think you will need as it cooks down drastically. My cleaning method is to put it into a very large bowl, fill the bowl with water to cover the spinach leaves and then pour in a half cup to a whole cup of cider vinegar depending on how much I’m making for dinner. I stir it around a bit and let it sit for 15 or 20 minutes while I work on other dinner prep. When I’m ready for the spinach, I put a colander in the sink and put in several handfuls of spinach into it, rinse, and place on a triple layer of paper towels, usually about four ‘sections’ of paper towel long. I continue this way until I have rinsed off all the spinach. Now, look at the water left in your soaking bowl. Doesn’t look too great, does it?