|
|
To Prepare for Cooking and Serving
Remove coarse stems, wash and cook at once
without additional liquid, only long enough to wilt and turn bright green.
After cooking, either chop or puree or serve in leaf form. Drain well.
Test for Doneness Taste for tenderness of
leaves.
Approximate Cooking Times
| Market
Forms |
Cooking
Forms |
Boiling
Minutes |
Steaming
Minutes |
Baking
Minutes |
| Fresh |
Whole,
chopped or pureed, |
3-10 |
5-12 |
|
| |
soufflé,
pudding |
|
|
40-60 |
| Canned |
Fancy |
Heat |
|
30 |
| Frozen |
whole |
4-6 |
|
35 |
| |
chopped |
4-6 |
|
35 |
Boil fresh or washed leaf spinach only in water
that clings to leaves after washing. Rewash washed spinach.
            
        
|
