Sautéed or steamed spinach can get a little monotonous. To elevate the dish, try toasting sliced or chopped nuts and then mix ...

If you're a fan of eating spinach, you'll know how quickly it can turn if not stored properly - but thankfully, one TikToker ...

You can also quickly blanch spinach and lay the leaves on paper towels in a single layer to dry them out. Some recipes ...

Wash taro or spinach well in cold water, remove stems and any tough veins. Blanch spinach leaves briefly just long enough to soften or boil taro leaves for 45 minutes. Drain in a colander. Wash and ...

Blanching simply means to quickly boil foods (typically vegetables, fruits, or nuts) without fully cooking them. The blanched foods are then placed in a bowl of ice water for shocking (another ...

Smaller leaves are best for salads ... in the salad crisper of your fridge for up to one week. To freeze, blanch the spinach, squeeze the water out, then divide into serving portions in freezer ...

Blanch 3 spinach leaves. Combine with 10g celery, 6 cucumber slices, 8 mint leaves a garlic pod, an inch of ginger and the juice from half a lime. Add 300 ml water and blend it.

Add a boost of nutrients to your family meals by incorporating these different types of leafy greens. Here are the best ways ...

Smaller leaves are best for salads ... in the salad crisper of your fridge for up to one week. To freeze, blanch the spinach, squeeze the water out, then divide into serving portions in freezer ...