Tag: Soggy spinach

Excess moisture is the primary enemy of fresh spinach, accelerating the breakdown of delicate leaves and creating an environment ripe for bacterial growth. This critical factor determines whether a damp bunch of greens is still a healthy ingredient or a potential food safety risk. Understanding the difference is key to preventing waste and protecting your health.

Spinach is composed of over 90% water, a fact that causes many home cooks to end up with a watery, unappealing mess when cooked. This guide uncovers the crucial techniques, from preparation to pan, that ensure your spinach stays tender, vibrant, and perfectly cooked, not soggy.