Most recipes call for thawed frozen spinach. The least favorite part of the preparation is squeezing out all the water.

Most people just take the cold, wet spinach in their hands and squeeze it, bit by bit.

There’s a neater way: Use your potato ricer.

To keep the spinach from falling through the perforations in the ricer, line the container with a thin, clean kitchen towel.

There’s an easier way to squeeze it
dry. Photo courtesy Birds-Eye.

 
Find more tips like this in the handy book, Tips Cooks Love.