Frozen spinach can leave dips and side dishes watery, but home cooks have shared easy ways to stop this from happening. The tips emerged after a frustrated cook turned to Reddit for advice, complaining about the messy process of squeezing out water from defrosted spinach.
The user wrote: "Some of our favorite holiday foods are spinach artichoke dip and creamed spinach, but I LOATHE the whole deal of messing with wet, slimy defrosted spinach. Squeezing out the water, squeezing out the water again, floating bits of green stuff on everything....any suggestions to make this easier and less messy?"
Use the Bag to Drain Spinach
One suggestion uses something you already have: the spinach bag itself. One person recommended leaving the spinach in its packaging while it defrosts, then making a small opening through which to drain the liquid.
They commented: "Allow it to defrost completely still in the bag. Snip off a small corner. Squeeze the bag, allowing the liquid to drain off thru the snipped corner. (Liquid is good for stock.) Voila, dry-ish spinach with clean hands."
The appeal is simple: you can press the spinach without handling the wet leaves directly. Keep the opening small enough to hold the spinach inside and drain it over the sink or a bowl. Follow the packet's storage and defrosting instructions, and don't mistake thawing for cooking. Prepare and cook the spinach as directed on the packaging.
Mesh Strainer Alternative
If squeezing a bag sounds fiddly, a mesh strainer offers another way to contain the leaves while removing moisture. Another cook said: "I use a large mesh strainer. It's big enough to dump a box of spinach in. I hold it over the sink and use a fork and press to remove the majority of the water."
The same commenter suggested pressing the spinach in paper towels if it needed further drying. A clean tea towel is another option for absorbing moisture left behind after draining.
Garlic and Lemon Spinach Recipe
You can then go on to make whatever recipe you like, but if you need some inspiration, the chefs at Scrummy Lane have shared a simple garlic and lemon spinach recipe that uses just a few extra ingredients to make a genuinely delicious dish.
Ingredients: Two tablespoons extra virgin olive oil, plus extra for drizzling over at the end; three cloves garlic, peeled and sliced thinly; 10 ounces (284 grams) spinach; one lemon; salt and pepper, to taste.
Method: Briefly fry sliced garlic in olive oil, then add the prepared spinach and toss together, cooking according to the spinach packet's instructions. Allow unwanted liquid to evaporate, stirring so it doesn't catch. Season with salt and pepper, add a squeeze of lemon and finish with a drizzle of extra virgin olive oil. Serve with extra lemon wedges for anyone who wants a sharper finish.
