A picture of Spinach saute - one more green on a plate.

Spinach saute - one more green on a plate

Bristol, England, United Kingdom

It's easy. But I'd like to make sure it won't get too soft, soggy etc. The proper one. Key is high heat, quick and salt in the end.
Still learning. #tips #cookingscience

It's easy. But I'd like to make sure it won't get too soft, soggy etc. The proper one. Key is high heat, quick and salt in the end.
Still learning. #tips #cookingscience

Spinach saute - one more green on a plate

Bristol, England, United Kingdom

It's easy. But I'd like to make sure it won't get too soft, soggy etc. The proper one. Key is high heat, quick and salt in the end.
Still learning. #tips #cookingscience

It's easy. But I'd like to make sure it won't get too soft, soggy etc. The proper one. Key is high heat, quick and salt in the end.
Still learning. #tips #cookingscience

Saved

Ingredients

10 min

1 serving

2 bunchSpinach
1 tablespoonSunflower oil
pinchsalt

Saved

Steps

10 min

1

Pour oil to a pan. Heat it for two minutes or so, with high heat. On my induction, used 8 out of 9. Check it by your hand over it, and ensure it's hot.
2

The key is to pour spinach into the heated oil, keep the heat high. That is the key.
3

It should be cooked very quickly. High heat, quick. Then, salt in at the end.

Saved

Cooksnaps

Saved

tomo_ya @tomo

on May 01, 2020 12:15

Bristol, England, United Kingdom

a Japanese in Bristol, UK. Love simple and basic. Fresh and seasonal produces are key.#homecooking

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