I tested four different cooking methods to see if I could eliminate spinach teeth once and for all.
If I had to create a list of my favorite vegetables, spinach would definitely be at the top.
Plus, spinach can be used in endless ways, fromsmoothiestosaladstoa simple, delicious side dish.
The spinach while it cooked.
But the one downside to spinach?
The weird, chalky feeling it can leave on your teeth after you eat it.
That problem (aka “spinach teeth”) is common for people who consume the leafy green.
The spinach while it cooked.
And it turns out there’s a scientific reason behind that weird feeling: Oxalates.
While test results for insoluble oxalates varied, I was interested to try the method out for myself.
The spinach wilted after four minutes.
The result after cooking.
I drained the excess water before eating the spinach.
The result:Good.
That’s definitely a win in my book!
The spinach while it cooked.
The spinach wilted after five minutes and turned a little yellow, presumably due to the lemon juice.
The result:OK.
Turns out, 2 ounces of lemon juice was way, way too much.
The result after cooking.
The spinach was so tart it made my mouth pucker.
This is a win for people who like lemon with their spinach.
For me, I would definitely try this test again, but with less lemon juice.
The spinach while it cooked.
The spinach wilted after four minutes but the yogurt separated.
The result:Awful!
First, the broken clumps of yogurt led to a very unappealing visual.
The result after cooking.
The yogurt did nothing and the spinach made my whole mouth feel dry and covered in the crystals.
I filled a medium pan halfway with water before adding about three handfuls of spinach.
After three minutes on a medium-high boil, the spinach wilted.
The spinach while it cooked.
I drained the excess water before eating the spinach.
The result:We have a winner!
The result after cooking.
