Steamed Spinach

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.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings (1/2 cup each)

Calories 26kcal

Author Meggan Hill

Equipment

Steamer basket (see note 1)

Ingredients

16 ounces fresh spinach (see note 2)

US Customary - Metric

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, 1/2 cup each.
Storage: Store in an airtight container in the refrigerator for 3 to 4 days.

Nutrition