Learn the Benefits of Blanching Spinach

While some people enjoy eating spinach raw, it's a green that I always cook because it contains a relatively high concentration of oxalic acid. While you'd have to eat an inordinately large amount of raw spinach to kill you, in smaller doses it causes kidney stones due to the accumulation of calcium oxalate in your kidneys. While heat will not destroy oxalic acid, blanching spinach in a lot of water first will reduce the concentration.

That's why I always blanch spinach first before using it in any dish. Another benefit to blanching is that it allows you to squeeze out excess water from the spinach preventing your dish from getting soggy. The best part about this method though, is that once the spinach is blanched, it will keep in the fridge for up to three days. This means you can blanch a large batch and just saute the amount of spinach you want to eat each day. This not only saves time, it will save a ton of room in your vegetable drawer.

After you've blanched and squeezed the spinach, give it a quick saute with some olive oil and garlic, season with salt and pepper, and finish with a squeeze of lemon juice for a delightful side that's vibrant and full of flavor.

While most people tend to trim the roots off of spinach, I like leaving them on because they provide a nice texture and sweetness that keeps the spinach interesting. If you do decide to leave the roots on, be extra diligent about cleaning the spinach, especially where the leaves come together, or you'll likely end up with a mouthful of grit.