Spinach is available in three different varieties, smooth leaf, semi-savoy and savoy, which differ based upon the size and shape of the leaves. The leafy vegetable is an excellent source of vitamin A and C and is purchased fresh, frozen or canned. Fresh spinach eaten raw is best served dry, which is accomplished without the need for a salad spinner or any other expensive equipment.
Locate fresh spinach sold loose or in bunches. Pick spinach that is crisp and green without a moldy or stale odor.
Fill a large bowl with cool water and add the spinach.
Rinse the spinach in the water to remove any dust or dirt particles.
Remove the water from the bowl and refill it with fresh, cool water. Continue to rinse out the spinach in fresh water until all of the gritty particles are gone.
Lift the spinach from the water and place it on a paper towel.
Cover the spinach with another paper towel and gently press on the spinach to remove moisture.
Replace the paper towel and gently press on the spinach with a dry towel until all of the water is removed.
Prepare the spinach as desired.
- Refrigerate uncooked spinach in a zippered plastic bag for up to four days.
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