How do you steam spinach?

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.

How long does it take to steam spinach?

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.

Can you steam spinach without a steamer basket?

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.

How do you keep steamed spinach from getting watery?

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.

Can I use frozen spinach?

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.

Why did my steamed spinach turn dark green or olive?

It was cooked too long. Steam it just until wilted and bright green, and serve it right away.

Can I make steamed spinach ahead of time?

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.

Is this recipe vegan?

It is if you use olive oil instead of butter.

Steamed Spinach with Garlic (10 Minutes)

Name: Steamed Spinach
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Cuisine: American
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)

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

Scale

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)

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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