Spinach
Steamed spinachSpinach by the best everyday methods and appliances.
Each variation is built around a specific method and equipment. Pick one first, then the instructions, ingredients, and actions below update to that exact approach.
Step-by-step
- 1
Prep Spinach for Steaming
Rinse spinach well under cold water to remove dirt and sand. Pat gently dry with paper towels, leaving a little moisture but not soaking wet or it will steam unevenly and go soggy. Trim thick stems if you like. A loose 4-6 cups of leaves serves 2-4 people.
- 2
Steam Spinach in a Basket
Fill a pot with 1-2 inches of water and bring to a rolling boil. Set a steamer basket above the water. Add spinach loosely, do not compress. Cover and steam 2-3 minutes. Check at 2 minutes. Stir or turn halfway if cooking a large batch. Spinach is done when wilted but still slightly firm, color shifts from bright to darker green. Remove before it goes soft or mushy.
- 3
Finish and Serve Wilted Spinach
Remove the steamer basket carefully using tongs or oven mitts to avoid steam burns. Transfer spinach to a serving bowl. If excess liquid has pooled, press gently with the back of a spoon and drain. Season immediately with salt, pepper, garlic, olive oil, or butter while still warm. Serve right away. Do not overcook or spinach turns soggy, dark, and loses its bright color and texture.
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