Steamed Spinach is the quickest, easiest green side dish you can make, and this version is anything but boring. Fresh baby spinach is steamed for just a couple of minutes, then tossed in a skillet with garlic and butter so every leaf comes out tender, glossy, and bright green.
I make this whenever I need a vegetable on the table in about 10 minutes. The trick is squeezing the spinach dry before it hits the garlic butter, which keeps it flavorful instead of watery. If you've ever wondered how to steam spinach without it turning mushy, this is the method.
It takes just six ingredients, one pot, and one skillet, and it goes with almost anything. If you loved this recipe, try our Sautéed Spinach, Spinach Salad, or Creamed Spinach Gratin next.
Why You'll Love This Recipe
- Ready in 10 minutes. From fridge to table in about 10 minutes, so it works on even the busiest weeknights.
- Just 6 simple ingredients. Spinach, butter or olive oil, garlic, salt, pepper, and a squeeze of lemon are all you need.
- Bright green and never soggy. A quick steam and a gentle squeeze keep the spinach tender and vibrant, not mushy or watery.
- Big garlic flavor. Tossing the steamed spinach in garlic butter makes it taste far more exciting than plain steamed greens.
- Goes with everything. Serve it with fish, chicken, steak, or pasta, or pile it on top of a fried egg.
Jump to:
Ingredients and Substitutions
To make this garlicky Steamed Spinach, you will need the following ingredients (see recipe card below for quantities):
- Fresh baby spinach - Baby spinach leaves are tender and mild, and needs no trimming. Mature or curly spinach also works, but remove the thick stems and steam it about 1 minute longer. I don't recommend frozen spinach here, since it turns mushy.
- Unsalted butter or olive oil - Butter makes it rich and silky, while olive oil keeps it dairy-free. If you only have salted butter, cut the salt back to ¼ teaspoon.
- Garlic - One fresh clove, finely minced, gives the best flavor. In a pinch, use ¼ teaspoon garlic powder and stir it in with the salt.
- Salt - Kosher or sea salt works well. Add it at the end and taste before adding more.
- Ground black pepper - Freshly ground pepper has the most flavor.
- Fresh lemon juice (optional) - A little lemon brightens everything. A splash of white wine vinegar also works.
Equipment
You will need a large pot with a steamer basket and lid, a large skillet, and a pair of tongs.
Instructions
- Prepare the spinach. Rinse the spinach thoroughly if needed and drain well.
- Steam the spinach. Add 1 inch of water to a large pot fitted with a steamer basket and bring to a boil over medium-high heat. Add the spinach to the steamer basket, cover, and steam until just wilted, about 2 to 3 minutes.
- Drain well. Remove the spinach from the steamer basket and gently squeeze out any excess moisture.
- Add garlic. Heat the butter or olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
- Add spinach and season. Add the steamed spinach to the pan and toss until evenly coated. Season with salt and black pepper. Stir in the lemon juice, if using.
- Serve. Serve immediately.
Expert Tip
Squeeze the Spinach Dry Before the Skillet
Spinach is mostly water, and steaming makes it release even more. If you skip the squeeze, that liquid ends up in the skillet and waters down the garlic butter. Let the steamed spinach cool for a minute, then press it gently in your hands or in a clean kitchen towel until it stops dripping. You want it damp, not dripping.
Alternative Cooking Method
Microwave Steamed Spinach
No steamer basket? Place the spinach in a large microwave-safe bowl with 1 tablespoon of water, cover with a plate or microwave-safe lid, and microwave on high for 1 to 2 minutes, until just wilted. Drain, gently squeeze out the excess moisture, and finish with the garlic butter in the skillet as written. You can also set a metal colander over a pot of boiling water, cover it with a lid, and steam the spinach the same way.
Recipe Variations
- Lemon garlic spinach. Add 1 teaspoon of lemon zest along with the lemon juice for extra brightness.
- Parmesan spinach. Sprinkle with 2 tablespoons of freshly grated Parmesan right before serving.
- Spicy spinach. Add a pinch of red pepper flakes with the garlic.
- Toasted nuts. Top with toasted pine nuts or sliced almonds for crunch.
- Sesame ginger spinach. Swap the butter for toasted sesame oil, add ½ teaspoon of grated ginger with the garlic, and finish with a splash of soy sauce and sesame seeds.
- Creamy spinach. Stir in 2 tablespoons of cream cheese or heavy cream with the spinach for a quick creamed spinach. See our steakhouse style Creamed Spinach
- Eggs and spinach. Pile it on toast or top with a fried or poached egg for an easy breakfast or lunch.
- Pasta add-in. Toss it with cooked pasta or orzo, like our Lemon Orzo, for a quick green side.
- Other greens. Swap in kale, Swiss chard, or collard greens, but steam them longer, about 5 to 8 minutes, until tender.
- Dairy-free. Use olive oil instead of butter.
Tips for the Best Steamed Spinach
- Use fresh spinach. Fresh spinach holds its color and texture best.
- Keep the water below the basket. Use about 1 inch of water so the spinach steams instead of boils.
- Don't pack the basket. Loosely piled spinach steams evenly. Steam in two batches if your basket is small.
- Watch the clock. Spinach cooks fast and keeps cooking from its own heat, so pull it out as soon as it wilts. Overcooked spinach turns dull olive green and mushy.
- Cook the garlic briefly. Thirty seconds is plenty, since burnt garlic turns bitter.
- Season at the end. Salt pulls out water, so add it after the spinach is tossed in the butter.
- Serve right away. It's best hot from the skillet, when the color is brightest.
Storage
Make Ahead
Steam and squeeze the spinach up to 1 day ahead and refrigerate it in an airtight container. Finish it in the garlic butter right before serving so the flavor and color stay fresh.
How to Store
Cool leftovers completely and store them in an airtight container in the refrigerator for up to 3 days.
How to Reheat
Warm the spinach in a skillet over low heat with a splash of water or a little butter for 1 to 2 minutes. You can also microwave it in 20-second bursts, stirring in between.
How to Freeze
Let the spinach cool, squeeze out any liquid, and freeze it in a freezer bag for up to 3 months. The texture will be softer after thawing, so use it in soups, pasta, eggs, or casseroles rather than as a side dish on its own. Thaw overnight in the refrigerator.
How to Serve
Steamed spinach is an easy side that goes with almost any main. Serve it hot, right out of the skillet, with a lemon wedge on the side.
These are my favorite mains to serve with it:
Vegetable Side Dishes
Looking to serve this with a veggie side? Try something from our collection: from roasted and sautéed vegetables to flavorful veggie medleys, these sides add color, nutrition, and delicious flavor to any main course.
FAQ
Add about 1 inch of water to a pot fitted with a steamer basket and bring it to a boil. Add the spinach, cover, and steam for 2 to 3 minutes, until just wilted and bright green.
Baby spinach takes only 2 to 3 minutes, and mature spinach takes about 3 to 4 minutes. Take it out as soon as it wilts so it doesn't overcook.
Yes. Set a metal colander over a pot of boiling water and cover it with a lid, or microwave the spinach in a covered bowl with 1 tablespoon of water for 1 to 2 minutes.
Steam it just until wilted, then gently squeeze out the excess moisture before tossing it in the garlic butter. Adding the salt at the end helps too.
I don't recommend it for this recipe. Frozen spinach is already cooked, so steaming it again makes it mushy. If you do use it, thaw it fully, squeeze it very dry, and skip the steaming.
It was cooked too long. Steam it just until wilted and bright green, and serve it right away.
You can steam and squeeze it up to 1 day ahead. Store it in the refrigerator and finish it in the garlic butter right before serving.
It is if you use olive oil instead of butter.
More Spinach Side Dish Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Steamed Spinach
- Total Time: 10 minutes
- Yield: 3 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Fresh baby spinach is steamed until just wilted, then tossed in garlic butter for a bright, tender side dish that's ready in 10 minutes.
Ingredients
- 10 ounces fresh baby spinach
- 1 tablespoon unsalted butter or olive oil
- 1 clove garlic, minced
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper
- 1 teaspoon fresh lemon juice (optional)
Instructions
- Rinse the spinach thoroughly if needed and drain well.
- Add 1 inch of water to a large pot fitted with a steamer basket and bring to a boil over medium-high heat. Add the spinach to the steamer basket, cover, and steam until just wilted, about 2 to 3 minutes.
- Remove the spinach from the steamer basket and gently squeeze out any excess moisture.
- Heat the butter or olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the steamed spinach and toss until evenly coated. Season with salt and black pepper. Stir in the lemon juice, if using.
- Serve immediately.
Notes
- Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water. To make ahead, steam and squeeze the spinach up to 1 day ahead and finish with the garlic butter just before serving. Freeze for up to 3 months (best for soups, pasta, and eggs).
- Microwave method: Microwave the spinach with 1 tablespoon of water, covered, for 1 to 2 minutes until just wilted. Drain, squeeze, and continue with the skillet step.
- Dairy-free or vegan: Use olive oil instead of butter.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Comments
No Comments