By Krati Purwar
September 3, 2025
Spinach is rich in iron and fibre, but only if you cook it right. If you cook it too much, it can lose its colour and nutritional value. But a few do’s and don’ts can help you add this ingredient to your meals without diluting its properties.
After washing the spinach leaves, dry them in a spinner. Excess water can leave them wilted and mushy.
Adding salt too early while cooking can ruin the greens and turn them soggy. Sprinkle salt at the end once the leaves have wilted.
While sauteing the spinach leaves, don’t forget to add a little bit of fat to the pan. It will also improve the absorption of nutrients in your body.
If you are using baby spinach, avoid throwing away its stems. They add a bit of crunch. For larger leaves, you can use the stems to prepare stock or soup.
Spinach cooks quite quickly, so add it at the end. The best time is a couple of minutes before your stir-fries, soup, and curries are about to be done.
Overcooking spinach can make it lose its colour and texture, but also diminish its nutritional value.