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Old 08-28-2008, 02:48 PM   #1
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Sauteing 20 ounces of spinach

This recipe asks me to saute 20 ounces (over half a kilo) of spinach. That's quite a lot. How am I meant to do this? I think it's about eight frying pans-worth. Can it be done in a large saucepan?

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Old 08-28-2008, 02:55 PM   #2
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You can do it in a large pan, or just do it in batches...once it is cooking though, it will cook down really quickly.
Once cooked done, it will seem like very little.
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Old 08-28-2008, 03:00 PM   #3
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you could always use the frozen stuff. might not be as good but when you cant find it it shouldb e a perfect replacement in this dish after its defrosted and dried
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Old 08-28-2008, 03:45 PM   #4
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Actually, 20 ounces of spinach isn't a whole lot. Bagged spinach comes in 10-12-ounce bags, & bunches range around 16 ounces. I've cooked 2-3 of both without any problem whatsoever.

Eight frying pans? I don't think so. Maybe just one semi-large pot - like the kind you'd cook pasta in.
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Old 08-28-2008, 04:00 PM   #5
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Quote:
Originally Posted by seans_potato_business View Post
This recipe asks me to saute 20 ounces (over half a kilo) of spinach. That's quite a lot. How am I meant to do this? I think it's about eight frying pans-worth. Can it be done in a large saucepan?
You will be surprised how little of it will be left after you've sauteed it! I would just use a large saute pan and keep adding more as the spinach shrinks into the pan.

I love dishes like this. They are so delicious and appealing, and can be done ahead!
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Old 08-28-2008, 04:38 PM   #6
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After you saute 20 ounces of spinach, it will have shrunk down to about 2 cups/500ml in volume.

You can start it in a large pot to contain the raw volume and facilitate mixing, or you can saute in batches.
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