From America's Test Kitchen Season 9: Pork on the Grill
Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking often turns this tender green into a watery, mushy mess. We were determined to find a method for cooking baby spinach that would give us a worthwhile side dish. Wilting, blanching, and steaming proved to be unsuccessful in removing excess water from baby spinach, but parcooking the spinach in the microwave with a little water added to the bowl worked great. After three minutes, the spinach had softened and shrunk to half its size, thanks to the release of a great deal of liquid. But there was still more water to remove. We found that pressing the spinach against the colander before roughly chopping it on a cutting board and then pressing it again removed any remaining excess liquid. The spinach was now tender, sweet, and ready to be combined with complementary ingredients. Pairing almonds and raisins introduced bold flavors and textures that enlivened this quick-cooking green.
If you don’t have a microwave-safe bowl large enough to accommodate the entire amount of spinach, cook it in a smaller bowl in 2 batches. Reduce the water to 2 tablespoons per batch and cook the spinach for about 1 1/2 minutes.