If I cook fresh spinach in a soup, do I need to give it a chop or two so it isn't so "leafy"?
I know when I cook it in a pan with oil it shrinks up and isn't like eating a leaf, that's the look I'm going for if I make a soup with it.
Thanks if you know
I know when I cook it in a pan with oil it shrinks up and isn't like eating a leaf, that's the look I'm going for if I make a soup with it.
Thanks if you know