No more soggy spinach! These two methods for wilting spinach do the trick without any added water.
Before cooking, season with a pinch of salt and pepper, garlic powder and a dash olive oil. But, remember that all types of greens will cook down from a heaping plate-full to a manageable serving, so it’s best to under-season them initially. You can always add more flavor later.
- Microwave: In a plastic container, cook the spinach for 4-5 minutes. This length of time wilts the greens completely (depending, of course, on the strength of the microwave).
- Broiler: Place the spinach in a metal pan under the broiler. It will begin to wilt immediately. Remove it at your desired consistency. The greens will continue to cook slightly after you remove them from under the broiler.
Get creative in your plating by sprinkling the dish with Parmesan cheese, lemon zest and a dash olive oil. (Instead of olive oil, consider adding bacon fat or butter if you prefer). Make sure to serve it with wedges of lemon. The acidity opens up the flavor even more!