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Mastering Steamed Spinach is quick and easy, and it helps remove excess water from the leaves. Add it to egg dishes, dips, smoothies, anywhere else you want a leafy, nutritious infusion.
Steamed spinach doesn’t have to be the can of mush that Popeye made famous. If you steam spinach with restraint and intention, you can remove excess water while tenderizing it. This transforms spinach into an ideal, nutritious mix-in for mini quiche, scrambled eggs, frittatas, pot pies, stuffing, and hot and cold dips. You can also add it to smoothies (your kids will never know!).
Steamed spinach is also a key ingredient in Eggs Florentine. This vegetarian breakfast classic substitutes cooked spinach for the Canadian bacon on top of a toasted English muffin. Finish with a poached egg and Hollandaise sauce.
Table of Contents
Equipment and ingredient notes
- Steamer basket: This OXO stainless steel steamer basket is simple, but it gets the job done, and it’s been my go-to for years. See more options in The Best Steamer Baskets.
- Spinach leaves: I buy bags of pre-washed whole spinach or baby spinach leaves. If buying in bunches, thoroughly wash the fresh leaves in cold water to remove dirt and sand just before using. Use a salad spinner to quickly dry. Large stems will soften while steaming but feel free to remove any large ones if you feel they will take away from your final dish.
Step-by-step instructions
- In a medium or large sauce pan, add 1 inch of water. Add steamer basket (with feet extended) and bring to boil over medium-high heat. Add spinach to steamer basket.
- Reduce heat to medium, cover, and steam for 3 to 4 minutes (or until desired doneness is reached). Do not overcook.
Recipe tips and variations
- Yield: 1 pound raw spinach leaves yields about 2 cups of steamed spinach, enough for 4 servings, ½ cup each.
- Storage: Store in an airtight container in the refrigerator for 3 to 4 days.
- Make ahead: Warm steamed spinach is best served immediately.
- Freezer: Cool completely and place into freezer-safe ziptop bags. Squeeze out as much air as possible. Freeze up to 3 months. Thaw overnight in the refrigerator, or break into pieces and place frozen spinach directly into recipes, such as soup or egg recipes.
- Moisture: Do not overcook; minimally steamed spinach tastes the best. Overcooking separates the moisture from the leaves, resulting in a mushy texture.
- Sautéed Spinach: In a large skillet over medium heat, heat 1 tablespoon extra-virgin olive oil to a shimmer. Add 3 to 4 sliced garlic cloves, cook until fragrant, about 30 seconds. Add 2 pounds fresh spinach and toss to coat in olive oil. Cover and cook 1 minute. Remove the lid and stir. Cover and cook an additional 1 to 2 minutes until spinach is wilted. Drain any excess water and drizzle with a little more olive oil. Season to taste with salt and freshly ground black pepper. Add a squeeze of fresh lemon juice, freshly grated parmesan cheese, and sprinkle of red pepper flakes, if desired.
- Side goals: A bowl of steamed spinach is a nutrient-dense, easy side dish for any protein. Try it with Strip Steak, Grilled Chicken Breast, Baked Salmon, or Grilled Pork Chops.
- Eggs Florentine: A variation on classic Eggs Benedict, Eggs Florentine substitutes steamed spinach for the Canadian bacon on a toasted English muffin. Add a poached egg and a few teaspoons of Hollandaise sauce.
Frequently Asked Questions
If you don’t have a steamer basket, use a metal colander set in a large pot with a lid.
Steamed spinach is delicious with a squeeze of lemon juice and a sprinkle of kosher salt. Or, drizzle it with Hollandaise sauce, clarified butter, or any spices in your pantry. I also love to mix it with mushrooms (you can steam them at the same time and their flavors are complimentary).
To steam frozen spinach, just add spinach from the freezer to your steamer basket. Cover and steam until heated through. Easy!
Some research suggests that steaming vegetables is one of the best ways to retain vitamins, minerals, and other nutrients among vegetable cooking methods. Source: National Library of Medicine.
More spinach recipes
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Spinach Salad with Bacon Dressing
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Spinach Artichoke Dip
Breakfast Recipes
Spinach Smoothie
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Steamed Spinach
Equipment
- Steamer basket (see note 1)
Ingredients
- 16 ounces fresh spinach (see note 2)
Instructions
- In a medium or large saucepan, add 1 inch of water. Add steamer basket (with feet extended) and bring to boil over medium-high heat. Add spinach to steamer basket.
- Reduce heat to medium, cover, and steam for 3 to 4 minutes (or until desired doneness is reached). Do not overcook.
Notes
- Steamer basket: This OXO stainless steel steamer basket is simple, but it gets the job done, and it’s been my go-to for years. See more options in The Best Steamer Baskets.
- Spinach leaves: I buy bags of pre-washed whole spinach or baby spinach leaves. If buying in bunches, thoroughly wash the fresh leaves in cold water to remove dirt and sand just before using. Use a salad spinner to quickly dry. Large stems will soften while steaming but feel free to remove any large ones if you feel they will take away from your final dish.
- Yield: 1 pound raw spinach leaves yields about 2 cups of steamed spinach, enough for 4 servings, ½ cup each.
- Storage: Store in an airtight container in the refrigerator for 3 to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.