Vegetables
Spinach
A kilo wilts to a handful. Squeeze it dry or it waters down whatever it lands in.
Ingredient reference image: AI-generated. Recipe photography is my own.
In the kitchen
Under heat
A full bag wilts to almost nothing in under a minute — the leaves are mostly water and the structure collapses fast.
Against air
Cut or bruised leaves brown at the edges within hours; whole, unwashed leaves hold much longer.
In storage
Store it dry, wrapped loosely, with a paper towel to catch condensation — trapped moisture is what turns a bag slimy.
At the shop
Look at the stems, not just the leaves. Wilted stems mean the whole bunch is already past its best, even if the leaves still look green.
Which variety, for what
- Baby spinach
- Tender enough to eat raw; wilts almost instantly if cooked.
- Mature / savoy spinach
- Tougher, crinkled leaves that hold up better to sautéing and longer cooking.