spinach cooking question

[jrgilda]

Most recipes have you parboil fresh spinach, squeeze it dry, and then proceed to have you saute it. When I saute spinach it seems completely done and I can evaporate the liquid in the pan. Is there any advantage to parboiling the spinach first?

[ipsedixit]

The only advantage to parboiling first is that wilted spinach is easier to incorporate with other ingredients if you are sauteing say, for example, garlic and onions, etc.

[jrgilda]

That does make sense. Thank you!

[todao]

IMO, no, there is no advantage to parboiling spinach before sautéing it. The only benefit I can see in parboiling it prior to sautéing is that the parboil reduces its volume so it's easier to handle in the sauté pan.

[jrgilda]

That is helpful. I have had the problem of fitting it all in my pan. I will make it easier on myself next time by reducing the volume. Thanks!