Afterwards, you can pat the spinach dry with a clean paper towel. You don’t need to get the spinach completely dry, but you should make sure it’s not dripping wet.
Set the saucepan over medium heat to cook your spinach. If you can’t find a big enough saucepan, you may have to cook your spinach in two batches.
You do not need to cover the spinach while it cooks. However, you should toss it with a pair of tongs to make sure it cooks evenly throughout. Use a slotted spoon to transfer the spinach to a colander.
Leftover spinach can be stored in the fridge.
When you’re done, pat the spinach dry with paper towels. It does not have to be completely dry, but it should not be sopping wet.
Place your spinach in the bowl. If your bowl is not big enough to accommodate all your spinach, you can do two batches. Cover the bowl. If you can’t find a bowl with its own cover, use a bowl that you can easily cover with a cover for another dish or a plate. Make sure the cover you use is also microwave safe.
The spinach should be limp, wilted slightly, and bright green when it’s done. If your recipe calls for it, gently squeeze out the excess moisture from the spinach. You can save the green water in another bowl. It can be used later in a soup.
Make sure you use a Tupperware container big enough to comfortably hold all your spinach. If spinach is packed down, it will become mushier during the storing process.
When it’s gone bad, spinach will darken in color. Bad spinach will become dark green or even black.
