Originally Posted by pacanis
Since we're talking about squeezing spinach...
Is there any trick to get it to "unsqueeze" after you squeeze the moisture from it? Any way to get it to look like spinach again and not a cow's cud?
Sometimes I squeeze out as much as I can (the ricer does work well - you end up with more of a patty than a cud) then stir the spinach around in a big skillet over medium heat, which helps more of the moisture to cook away, then add the rest of the ingredients to the skillet..