HOME > Chowhound > General Topics >

Discussion

How squeeze dry spinach

I am VERY new to cooking. Several recipes I have come across say defrost and squeeze dry spinach. What is the best way to do this? I have been microwaving frozen spinach and then using a million paper towels to dry it, but I imagine there is a better way-is the microwave necessary? If I do it with a dish towel the spinach will stain it though.

I appreciate any advice!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I literally squeeze with my hands.

    2 Replies
    1. re: justagthing

      Same here. Quite often in cooking your hands are your best tools, no need to buy some kind of spinach squeezer (I am sure they exist) from Williams Sonoma.

      1. re: PeterL

        My hands don't really get it dry enough, and little bits of spinach often squish through. I think that the dedicated old towel is the best solution that I've seen.

    2. For most recipes, squeezing through hands or pressing through a mesh strainer would work fine. For doing larger amounts or the absolute driest spinach possible, straining or wringing it through a dish towel is best.......This is the method a commercial kitchen would use....and the way they squeeze dry chopped parsley too.

      2 Replies
      1. re: fourunder

        Yes... a dedicated "spinach towel", gathered up and a tourniquet up top. Bleed into a cup, and drink the juice. Hang discretely to dry for re-use.

        1. re: FoodFuser

          I have a "spinach towel" also...it's a worn out cloth napkin and works beautifully.

      2. I really hope that someone comes into this thread and gives us a revolutionary way to do this, but I've found no better ways than either squeezing with my hands, a dish towel, or lots of paper towels. I think that it's best to just use an old, clean dishtowel, and not worry about the staining, because it does a better job than the paper towels, and takes less time.

        1 Reply
        1. re: JasmineG

          I do the towel wringing method, too, and haven't had a problem with permanent staining. I have, however, torn a few towels due to zealous over-wringing. I try not to use older towels for spinach anymore.

        2. I usually use the hand squeeze but if I am doing large amounts I place the spinach in a fine mesh wire basket lined with a triple folded clean kitchen towel, then place a large plate or something similar on top, and add weight - like a couple of gallon jars of anything.
          Then I prep whatever else I need to do while the spinach presses itself.

          1. I find that a bamboo sushi mat is exactly the right tool for the job.

            1 Reply
            1. re: 2m8ohed

              Addendum: I haven't tried this with frozen spinach, but it's great for blanched or steamed fresh spinach.