Ingredients
- Fresh water spinach
- Water
- Salt
- A dash of cooking oil or baking soda (optional)
The Secret to Boiling Green and Crisp Water Spinach
Steps to Boil Water Spinach
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Select Fresh Vegetables: Choose fresh water spinach that is not wilted and free from pests or diseases. Younger water spinach tends to be sweeter and crispier.
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Clean Thoroughly: Soak the water spinach in salted water for 10-15 minutes to remove dirt and insects, then rinse well with cold water.
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Prepare the Boiling Water: Fill a pot with water, ensuring it is enough to submerge the water spinach. Add a pinch of salt to enhance the flavor.
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Add Cooking Oil or Baking Soda: A simple trick used by chefs is to add a spoonful of cooking oil or a pinch of baking soda to the boiling water. This helps retain the bright green color and crispness of the vegetable.
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Bring Water to a Rolling Boil: Heat the pot until the water reaches a vigorous boil.
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Boil the Water Spinach: Place the water spinach into the pot as soon as the water boils. Avoid overboiling; one to two minutes is sufficient to cook the vegetable to perfection. Immediately remove the water spinach from the boiling water and plunge it into cold water or ice to halt the cooking process, preserving its crispness and color.
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Drain and Serve: After soaking in cold water for a minute or two, drain the water spinach and plate it. You can either serve it immediately or garnish it before serving.
Crisp and Green Water Spinach: The Final Result
Some Additional Tips
- Boiling Time: Overboiling will result in soggy and discolored water spinach.
- Storing Water Spinach: If you’re not eating it right away, store the water spinach in a sealed bag or container in the refrigerator. When you’re ready to eat, simply blanch it in boiling water to reheat.
Tips for Boiling Crisp Water Spinach
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