How to Cook Perfectly Green and Crispy Water Spinach

Cooking water spinach might seem simple, but achieving a dish that’s vibrant, crispy, and doesn’t turn dark requires a few tricks. This article will guide you on how to cook water spinach to perfection, maintaining its lush green color and appealing crunch.

According to Associate Professor Dr. Nguyen Duy Thinh from the Faculty of Food Technology at Hanoi University of Technology, the first step to cooking delicious and visually appealing water spinach is choosing fresh produce. Opt for young spinach, remove any wilted or old leaves, wash thoroughly with clean water, and let it drain.

Secrets to Cooking Green and Crispy Water Spinach

There are several methods to cook water spinach that keeps it green and crispy. Here are some popular and effective techniques:

Method 1: Cooking Water Spinach with Salt

Prepare a pot of boiling water. Once it’s boiling vigorously, add the spinach and a tablespoon of salt (or half a teaspoon of sugar to enhance the green color). Cook for an additional 5 minutes after the water returns to a boil. To ensure the spinach remains green and crispy, make sure it’s fully submerged, and cook it to the right level of doneness. If undercooked, the sap in the spinach can cause it to darken, while overcooking can make it turn yellow.

Perfectly green boiled water spinach

Method 2: Soaking Water Spinach in Ice-Cold Water

Prepare a bowl of cold water with ice (you can add a few slices of lemon for extra flavor). After boiling, immediately soak the spinach in this cold water until it cools down, then drain. Soaking in ice-cold water helps the spinach retain its vibrant green color and crisp texture.

Method 3: Cooking with More Water and Less Spinach

The simplest method is to use more water and less spinach. This allows the water to boil quickly and cook the spinach faster. If you use too much spinach, the water takes longer to boil, the spinach takes longer to cook, and it’s more likely to change color. The reason spinach turns red is due to prolonged boiling, which oxidizes polyphenols and turns them red, making the spinach look unappetizing.

Method 4: Using Salt Correctly

Before adding the spinach to the boiling water, add a little salt to enhance the flavor, retain more vitamins and nutrients, and ensure the spinach stays a vibrant green.

However, don’t use too much or too little salt, as it won’t help maintain the green color and nutrients, and can make the dish less appealing and harder to eat. The perfect ratio of salt to water is 1 teaspoon of salt per ½ liter of boiling water.

Another tip is to use baking soda, available at pharmacies (used for stomach pain, and harmless). When added, it creates an alkaline environment, preventing oxidation from turning the spinach red, preserving the chlorophyll, and keeping the green color intact.

Conclusion

Cooking perfectly green and crispy water spinach isn’t hard. By applying the tips above, you’ll have a delicious and appealing dish for your family meal. Choose fresh spinach, cook it correctly, and pair it with your favorite dipping sauce for a simple yet incredibly tasty meal.