What is the most efficient way to squeeze water out of cooked spinach?
Every time I cook fresh spinach, it always has so much liquid in the bottom of the pan. I have even tried to use a lid hoping that the spinach would dry out a bit but that didn't work. When I plate the spinach I have a pool of liquid on the plate. Is the best way to squeeze the spinach or can I cook the liquid out of the spinach?
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