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Spinach should never be overcooked. It can be steamed with just the water that clings to the leaves during washing. Some people prefer to cook it in butter, sesame oil or olive oil in a large pan. To do this, wash spinach, pour oil over leaves. Toss genth to coat. Cover and steam until just tender.
Cookin.tr times should not be long for spinach. Steaming requires only :h'i minutes; blanching needs only 24 minutes; sauteing or stir frying requires only d-d minutes. Cooking longer will serve no useful purpose and nvercooking will destroy vita
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