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Pat is a trusted home cook.
I think people use frozen spinach for convenience and price. Fresh spinach costs a bit more overall but I prefer fresh over frozen. Count on about 1 pound of fresh baby spinach to wilt down to about 10 ounces.
You have to use a ton of fresh spinach to get the quantity of frozen ... the flavor is great if you buy a great organic frozen one (Earthbound Farms is one) ... just be certain to squeeze out the liquid ...
Cynthia is a trusted source on Bread/Baking.
A potato ricer is a fabulous tool for squeezing the maximum amount of water out of spinach, frozen or fresh. In fact, I'm not sure I've ever riced a potato, but I've likely squeezed gallons of water from spinach over the years.
BerryBaby is trusted source on General Cooking
That’s a great idea! I usually use a sieve and push on the spinach with a paper towel. Your method sounds easier.😄
ok, good idea loved everyone's thoughts thank you all so much
Fantastic idea! I absolutely hate using the "clean dish towel" method, which doesn't work very well anyway.
Ive also found that you can usually substitute just about any garden green that is available and double the amount which is called for in the recipe.
Basically cheaper and more accessible, also cuts out the steps of blanching and draining which can be a pain when using a large amount.
You could always swap in fresh- but note that it’s mature spinach not the common prewashed baby spinach you need to get the texture and flavor. Baby spinach will easily turn into green slime.
never thought about that-- all answers great thank yoou
Let's settle this once and for all, shall we?
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