Chef Ranveer Brar says never do this while blanching spinach if you want to preserve its colour and texture: ‘Always...'
What are the dos and don'ts of blanching spinach
In his post, Chef Ranveer says, "If you want to ruin the colour of your spinach, just add vinegar to the water while boiling. That's a surefire way to mess it up." But if you want to do it right, he suggests, 'To maintain the vibrant green colour of palak, add a pinch of baking soda to the boiling water. It helps retain the freshness and bright hue.'
Once the water is boiling, he adds the palak in but with a warning. "If you don't keep cold water ready while boiling the spinach, and skip transferring it immediately to cold water afterwards, the colour will turn almost black."
And here's one tip most people don't know: "Never cover spinach while cooking it. If you do, the temperature rises more than necessary, and that intense heat can darken the colour. Always cook it uncovered to preserve that beautiful green," says Chef Ranveer.
Nutritional benefits of spinach
Palak, or spinach, is a powerhouse of nutrients packed with iron, calcium, magnesium, and vitamins A, C, and K. It's rich in antioxidants, supports immunity, boosts bone health, and promotes healthy skin and hair. Low in calories and high in fibre, palak is also great for digestion and weight management.
Note to readers: This article is for informational purposes only and not a substitute for professional advice.
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