Spinach is often a healthy food menu choice because of its abundant nutritional content. This green vegetable is rich in vitamin A which is important for eye health, skin, and the immune system. Vitamin C in spinach helps boost immunity and acts as an antioxidant that fights free radicals.
In addition, spinach also contains vitamin K which plays an important role in blood clotting and bone health. However, behind the many vitamins contained in spinach, many people experience problems when processing this one vegetable. The reason is, when cooked, spinach leaves that were originally green can turn black.
The black color that appears not only reduces the appearance of spinach, but can also reduce the nutritional value of the vegetable. Blackened spinach leaves are usually caused by the oxidation process that occurs when spinach is exposed to high heat or left too long after being cooked. The high iron content in spinach plays a role in this oxidation reaction, resulting in a dark color on the leaves.
In addition, improper cooking methods, such as boiling spinach for too long or using an unclean pan, can also accelerate this color change. However, in addition to paying attention to the cooking process, the selection of spinach vegetables can also affect this. The reason is, the cooking process such as stir-frying can also make spinach black.
Well, to prevent it, you can use the method shared by YouTube user Tini Susani. Through one of the videos uploaded, she admitted to having her own way so that stir-fried spinach does not turn black and remains fresh green after being cooked. In cooking this stir-fry, the important thing to note is the selection of spinach leaves when they are newly purchased.
 YouTube/Tini Susani
As reported by BrilioFood from YouTube Tini Susani on Monday (9/9), the main key to keeping spinach green after cooking is to choose leaves that are light green. Spinach like this is usually still very fresh and has just been picked. You can see from its bright and fresh green color. Well, if the spinach is still light green, then when cooked, the color of the leaves will age slightly. However, the appearance remains fresh green or does not turn black. It's different if you cook spinach leaves that are already dark green. So when cooked, of course the color will get darker or even black.
 YouTube/Tini Susani
In addition to color, leaf texture also affects it. Choose spinach with thick, unwilted leaves. Leaves that are still stiff and not limp indicate that the spinach is still fresh. Avoid leaves that look dull or slimy because when cooked or sauteed, the spinach will become softer and blacker. On the other hand, don't forget to check the spinach stems and make sure there are no blackened or rotten parts. Fresh stems will feel slightly hard and green. Meanwhile, stems that are soft or brown indicate that the spinach is no longer in its best condition.
 YouTube/Tini Susani
Now, after choosing spinach well, you can cook it with the right technique. To prevent spinach leaves from turning black, there are several steps you can follow. First, cook spinach quickly using methods such as stir-frying or steaming, which do not require a long time and high heat. Next, add a little salt or lime juice while cooking to slow down the oxidation process. Third, make sure the pan and cooking utensils used are clean and free from food or oil residue. With these simple tips, you can keep spinach leaves bright green and enjoy all its nutrients without worrying about unwanted discoloration.