I love making steamed spinach seasoned with butter, lemon juice, and garlic. This ten-minute recipe is easy and delicious. Sometimes, the simplest recipes are the best! My kids disliked spinach until they realized how delicious it is when lightly cooked and liberally topped with butter.
Steaming is a gentle cooking method, and while steamed vegetables may not sound exciting, they can be really good. Examples? Sure! This steamed spinach recipe is excellent, as are my recipes for steamed carrots and steamed cabbage. I do love my sautéed spinach recipe, but my kids prefer this one, so I make it often.
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Whole spinach leaves: I buy bags or containers of pre-washed leaves. It makes life easier!
- To season: Kosher salt, black pepper, and garlic powder.
- Melted butter: Salted or unsalted - both work.
- Fresh lemon juice: Freshly squeezed is best.
Variations
- Add a pinch of red pepper flakes.
- Sprinkle the cooked spinach with grated parmesan cheese.
- Instead of butter, top the spinach with hollandaise sauce.
Instructions
This easy recipe requires no special steamer. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Place spinach leaves in a large, deep skillet. Add ¼ cup of water.
Cover the skillet tightly (ideally with a clear lid so you can peek) and turn the heat to medium-high. When the spinach starts to cook, turn the heat to medium and keep cooking until the leaves are just wilted.
Transfer the cooked spinach to a colander. Press on it with the back of a large serving spoon to extract as much liquid as possible.
Transfer the spinach to a serving plate. Sprinkle it with salt, pepper, and garlic powder, then drizzle it with melted butter and lemon juice. You can then top it with an additional pat of butter if you wish.
Expert Tip
It's helpful if you use a lidded skillet with a clear lid because you'll want to peek inside and see when the spinach is ready. You don't want to overcook it and dry it out. Minimally cooked spinach tastes best.
Recipe FAQs
I don't recommend that. I like to use pre-washed spinach leaves in this recipe, simply to make my life easier. You can certainly use whatever fresh spinach you prefer, but do use fresh - it won't be as good if you use frozen.
Yes. You can replace the butter with extra-virgin olive oil.
There's no need for any special equipment. You cook the spinach by adding it to a saucepan or a deep skillet, adding water, covering the saucepan, and turning the heat to medium-high.
Serving Suggestions
Anything goes with this side dish! It's so versatile. I often serve it with fish and seafood dishes like seared scallops, seafood mix, pan-fried salmon, or garlic butter shrimp.
But it truly goes with so many main dishes, and it goes just as well with chicken (try these baked chicken drumsticks), beef (ribeye steaks), or pork (baked pork chops) as it does with seafood.
Storing Leftovers
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power.
More Spinach Recipes
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Recipe Card
Steamed Spinach With Garlic And Lemon
Video
Ingredients
- 1 pound spinach leaves - washed and dried
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons butter - melted
- ½ tablespoon lemon juice - freshly squeezed
Instructions
- Place the spinach leaves in a large (12-inch), deep skillet. Add ¼ cup of water.
- Cover tightly (ideally with a clear lid so you can peek) and turn the heat to medium-high. When the spinach starts to steam, turn the heat to medium, and gently steam until the leaves are just wilted, 3-5 minutes.
- Transfer the cooked spinach to a colander. Press on it with the back of a large serving spoon to extract as much liquid as you can.
- Transfer the spinach to a serving plate. Sprinkle it with salt, pepper, and garlic powder. Drizzle it with melted butter and lemon juice. Mix and serve. You can top the spinach with an additional pat of butter if you wish.
Notes
- Make sure the lid fits tightly over the skillet. Otherwise, the water will evaporate, leaving the spinach dry and even burnt.
- It's helpful if you use a lidded skillet with a clear lid because you'll want to peek inside and see when the spinach is ready. You don't want to overcook it and dry it out. Minimally cooked spinach tastes best.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Ashley says
Simple IS better!!! This recipe is sooooo good!
Vered DeLeeuw says
Glad you liked it, Ashley! 🙂