The frozen spinach package says to boil while frozen, but I never seem to manage to get it cooked the way I like it. Either the center stays frozen (the package says 3-5min with boiling water and I need to keep it over 10min), or a big percentage of the spinach is way too bland.
I thought maybe thawing before, and then boiling, or even cooking in the pan would solve this. I don´t use fresh spinach primarily because of the money and convenience.
Can anyone tell me if this is a good idea?