How To Cook Spinach (The Ultimate Fast Food) by Leanne Ely of Saving Dinner

All right we’re going to cook some
spinach now. And I’m telling you I call spinach the ultimate “fast food” in the
greens department. It doesn’t require a whole lot of cooking
and I think one of the biggest mistakes people make is way over cooking it. You’re not going to believe how quickly
this cooks and how gorgeous it is. OK? So we’re going to start here – this is
baby organic spinach it’s been washed three times so it’s clean and it’s ready to go.
And you already know about all the phyto-nutrients you know this is a
super food and you know you should be eating it.
Now I’m going to tell you a little trick. One of things about spinach is if it’s cooked you are going to the calcium out of it. Otherwise, when it’s in its raw state you
don’t. There’s this thing called oxalates and and
unfortunately they block all the calcium.
(see UPDATED annotation on this topic) So if you cook it you get rid of oxalate problem and then the calcium is absorbed and especially important for
women who have problems with their thyroid. Just thought you’d want to know. Okay let’s make this stuff. Alright we have a gas stove here and I’ve got it on high. Now you add just about a half
tablespoon of olive oil. And one of the keys in cooking anything is
making sure your temperature is right. And Julia Childs said you cook everything on high and
you know what I will not mess with an icon. She’s right about everything so let’s listen to what Julia has to say
about that! And if you are wondering what I just put in
there — this is my shortcut to garlic and Dorot makes it – crushed garlic and they’re little garlic
ice cubes like that – each cube equals a clove. That’s a mouthful. So I made it easier on myself and use that
rather than using any fresh garlic, but you can use
fresh garlic, too. It just so happens like these little cloves of garlic. I find them at the grocery store and I also find them at my
favorite place Trader Joes. Okay so now I’ve just taken my tongs and kind of crush the garlic down And I’ve moved it all around in the pan. You see how I’ve done that? The oil is now hot with the garlic. And you should smell this stuff it’s the bomb. Put the spinach in Now this probably looks like – oh my
gosh – you’ve got too much spinach here how on earth is this going to work?
This stuff shrinks like nobody’s business. Let’s get that out of the way. And you can see what I’m doing. First of all just keep that temperature
right there where it is and just move this around. I’m moving it around just to kind of
disperse the heat a little bit and the steam is coming out along with
a little bit of that olive oil and it’s starting to cook the spinach. At this point I stop little bit of salt little bit of pepper. and now it’s time to turn it over and that’s why I use tongs. Bring it in and stir it around a little bit. And if you get a little on your stove – oh well – it cleans up – right? And let me just say something – I make a mess when I cook. And if you’re one of these
people who freaks out because you are getting the stovetop dirty… don’t. You see what I did? I turned the stove top off. Because there’s enough heat in my pan to make the stuff cook. And you can see
you’ve got some cooked and some not so cooked. That’s ok – you just keep turning it over. And turning it over and putting the cooked on top of the not so cooked. Because it’s just a matter of of a few seconds. And look what I made! Fresh garlicy spinach – it’s ready to
eat. How easy was that? And it took no time at all.
So just remember if you need fast food you are going to get this faster than
you could get french fries at … ๐Ÿ™‚ I promise you! Enjoy it!

37 thoughts on “How To Cook Spinach (The Ultimate Fast Food) by Leanne Ely of Saving Dinner

  1. @magviv I am using Dorot garlic cubes. You can find them in the frozen section at Trader Joe's, if you have one near, or I know other grocery stores carry them as well!

  2. I really need to eat more Spinach but my 6 year old hates to eat anything green ๐Ÿ™ Its a battle to get him to even try it ๐Ÿ™

  3. I cringed in pain when I saw some of the spinach fall out of the pan and onto the stove. Other than that, thanks for the instructional video! I'm a college student and this is looks like a good, cheap, easy, and healthy addition to my diet.

  4. Hahaha – "this stuff shrinks like no one's business". You make me laugh! Thanks for the vid.

    I'm a South African au pair who just moved to the States and went from living the student life (Ramen noodles) to having to cook every night! Your videos are a huge help ๐Ÿ™‚

  5. Bought some fresh spinich today, was going to eat it raw with other veggies, but decided to try cooking it. For my first time, it was a little soggy, too much OO I guess, but it was still good & the flavor was much better than I expected. Took me forever to take the stems off, but it was worth it. Your point about cooking on high is a good one, you get it done faster and all you need do is pay attention. I'll set you by my cooking area next time I try. Your finished product looked yummy. ?Thanks

  6. I loved your personality!!! You are so adorable and ur smile at the end was AMAZING ๐Ÿ™‚ Ill definitely try the above soon!!

  7. I followed your direction to heat the pan at 'high' The olive oil burst into flames when I added the garlic. Yes, 'it's the bomb'.

  8. Cooking spinach does NOT reduce oxalates, per nutritional researchers I've read on the internet. They are not destroyed by heat.

  9. To add to Laura's comment, the garlic should be fresh pressed and allowed to rest for about 10 minutes before adding it toward the end of cooking.

  10. Thanks for the Calcium tip!ย  Didn't know that!ย  Also, I've heard it's better to cook with coconut oil since all other oils, when cooked, turn toxic.ย  Cheers, ๐Ÿ˜€

  11. I used to love using the Dorot frozen herbs. Very convenient. Until I read the ingredients, Soybean oil, corn starch…

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