"Spinach might be one of the best vegetables you can buy. It's cheap, versatile, and it's packed with essential vitamins and minerals, like iron, folate, and Vitamin K. It also soaks up a lot of flavor, and if you follow Alex Guarnaschelli's guidance, you can use it to whip up a delicious, healthy side dish in just 30 seconds."
"Literally, we're going to wilt it for a second. You don't want to completely cook it because then all of the nutrients go out too. You got a window in between raw and fully cooked."
Wilt spinach briefly in a hot pan with a little olive oil or a splash of water and a pinch of salt to make minerals like iron and calcium easier to absorb while preserving nutrients. Cook only until the leaves slightly collapse—under 30 seconds—avoiding full cooking that can leach minerals. Add an acid such as lemon or vinegar and optional aromatics like garlic or chili flakes for flavor. Remove promptly and serve alongside meats, fish, tofu, or roasted vegetables. Variety in preparation and actually eating spinach are the most important factors for gaining nutritional benefit.
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