Blanched spinach


  1. Spinach leaves 1 kg.
  2. Salt 1/2 tsp.
  3. Water for boiling


  • Wash your spinach leaves, and pat them dry.
  • Boil water with salt in a large pot.

  • Put the spinach leaves in the boiling water, and allow them to boil for 30 seconds to 1 minute until you see a bright green color.

  • Drain the excess water from the spinach with a slotted spoon or strainer.
  • Put the spinach in the ice water.
  •  Leave the blanched spinach in the ice water for a few minutes.
  • Squeeze the spinach with your hands to remove all excess water.
  • Chop it or leave as it is (as desired).

  • Then put in an air-tight container to store.
  •  Freeze spinach for later use, or use immediately.

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