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Earth Eats: Real Food, Green Living

Cooking Spinach Two Ways

In its simplest form, the spinach is wonderful as a warm salad, or you can serve it as a bed for smoked trout, roast beef or sliced veal.

Wilted spinach two ways: in the broiler (left) and in the microwave (right). It is topped with some grated Parmesan cheese and garnished with a lemon slice.

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!

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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