I usually boil spinach in quite a bit of water. The spinach becomes tiny upon boiling leaving quite a bit of water with nutrients in it.
What is the least amount of water I could say boil 100g of spinach in? If I could boil the spinach and be left with just a small layer of green water to drink that would be great but most recipes seem to require boiling any sizeable amount of spinach in a sizeable amount of water. What are the reasons for this?
Just to add, there are reason I was asking about boiling with more or less water. I want the spinach to become very small which I notice happens with boiling but not to the same degree with steaming or other methods. Also I want it to leach nutrients out and go into the little liquid. From Jefromis answers I can see that the spinach will cook, however I doubt it will go small, fibers will loosen, nutrients will leech to the same extent etc. I'm bascially asking how much water is needed to for it to become very small, maximise fiber softening and nutrients leaching. I doubt this would occur in the in a little water or can we expect it to fully wilt with time?