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    Home » Vegetable Recipes » Steamed Spinach

    Steamed Spinach

    Last updated: Jun 25, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    A simple recipe for steamed spinach, seasoned with butter, lemon juice, and garlic.

    Sometimes the simplest recipes are the best ones! And this one is ready in less than 10 minutes.

    Steamed Spinach topped with butter, served on a white plate.

    Steaming is a gentle cooking method that I really like. And while steamed vegetables may not sound as exciting as other cooking methods (roasting, sauteing), they can be really good. Examples? Sure! This recipe is excellent, as are my recipes for steamed carrots and steamed cabbage.

    I do love my sautéed spinach recipe - it's very flavorful. But my kids actually prefer this simple recipe for steamed spinach, so I make it often - at least once a week. Another spinach recipe that we all enjoy is this delicious creamed spinach.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this tasty side dish. 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 of pre-washed leaves. It makes life easier! Certainly use fresh spinach in this recipe.

    Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.

    Garlic powder: Make sure it's fresh! A stale spice can easily ruin a dish.

    Melted butter: Salted or unsalted - both work. I love using creamy European butter, but any butter will be great.

    Fresh lemon juice: Freshly squeezed tastes better than bottled.

    Instructions

    So how do you steam spinach? It's actually a very easy recipe that requires no special steamer. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    Place spinach leaves in a very 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.

    A photo collage showing steps 1-4 for making steamed spinach.

    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, then drizzle it with melted butter and with lemon juice.

    Sometimes the simplest recipes really are the best! My kids used to really dislike spinach until they realized how delicious it is when lightly cooked and liberally topped with butter.

    A photo collage showing steps 5-8 for steaming spinach.

    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.

    Frequently asked questions

    Can I use frozen spinach leaves?

    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.

    What are good toppings for steamed spinach?

    As you can see, I like to top it with melted butter, fresh lemon juice, and garlic. Other tasty options include a pinch of red pepper flakes, a sprinkle of finely grated parmesan cheese, or even a drizzle of hollandaise sauce.

    You can also replace the butter with extra-virgin olive oil, although I do feel that butter tastes best in this recipe.

    Should I use a steamer basket?

    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 seared scallops, seafood saute, or lemon garlic shrimp.

    But it truly goes with so many main dishes, and it goes just as well with chicken, beef or pork as it does with seafood.

    Storing leftovers

    You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently, in the microwave on 50% power.

    Steamed spinach topped with a pat of butter.

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    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Steamed spinach.
    4.97 from 85 votes
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    Steamed Spinach

    A simple recipe for steamed spinach, seasoned with butter, lemon juice and garlic. Sometimes the simplest recipes are the best ones!
    Prep Time2 mins
    Cook Time5 mins
    Total Time7 mins
    Course: Side Dish
    Cuisine: American
    Servings: 4 servings
    Calories: 78kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    INGREDIENTS

    • 1 lb. pre-washed spinach leaves
    • ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of fine salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon garlic powder
    • 2 tablespoons melted butter
    • ½ tablespoon fresh lemon juice

    INSTRUCTIONS

    • Place the spinach leaves in a very large, 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 steamed spinach to a serving plate. Sprinkle with salt, pepper and garlic powder, and drizzle with melted butter and lemon juice. Mix and serve. 

    WATCH THE VIDEO:

    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.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.25recipe | Calories: 78kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Sodium: 230mg | Fiber: 2g | Sugar: 0.5g
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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