Blanched spinach
6 servings
10 minutes
Blanched spinach is a simple yet exquisite dish valued in Russian cuisine for its freshness and delicate flavor. This cooking method preserves the bright green color of spinach, its tender texture, and beneficial properties. Blanching is a technique that originated in French cuisine but is widely used in Russia, especially in traditional fasting dishes. Dousing in ice water after boiling prevents overcooking, making the spinach juicy and aromatic. Such spinach can be used as a side dish for meat and fish dishes, added to salads, or served with sauces. Its slightly herbaceous taste pairs perfectly with garlic, lemon, and nuts. It is not just a vegetable but a true culinary art that can adorn any table.
1
Wash the spinach leaves in cold water, then hold each leaf under running water to rinse off the sand. Tear the leaves from the stems.
- Spinach: 1400 g
2
Boil in salted water for 1-3 minutes. Drain the water and rinse with cold water to prevent the spinach from overcooking. Squeeze by hand and chop.
- Water: to taste