Adding the spinach to the slow cooker towards the end of the cooking process ensures that the texture doesn't become too soft and the color stays a nice, vibrant, appetizing green. If you're ...

Blend two 10-oz. packages frozen chopped spinach, thawed, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1½ cups boiling water in a blender on high speed until smooth, about 2 minutes.

5. Blitz the cooled spinach with the cream and sea salt. Once the paneer is golden brown all over, add the spinach sauce back into the pan, stir and simmer for a further 2-3 minutes. 6.

Ingredients About 1/3 cup olive oil 1.5kg lamb, trimmed and cut into large bite-size chunks 2 large onions, cut into medium dice 5 large cloves garlic, finely chopped 2 1/2 tablespoons tomato ...

You can also blanch the spinach by cooking them in boiling water for 2 minutes and then dipping in ice cold water for 1 minute. These leaves can then be blended to make a paste for Palak Paneer gravy.

Spinach is over 90% water, so a lot of moisture gets released during the cooking process. Be mindful of your liquid content if you're planning to use spinach in your slow cooker dish. It's a lot ...