Steamed Spinach Recipe

Wash and dry

Rinse the baby spinach thoroughly in a large bowl or basin of cold water to remove grit. Swirl gently, lift out the leaves, and repeat if water is dirty. Spin dry in a salad spinner or pat dry with clean kitchen towels until mostly dry.

Mince garlic

Peel and finely mince the garlic cloves so they release flavor quickly during steaming.

Toast nuts (optional)

If using pine nuts or sliced almonds, toast them in a dry skillet over medium heat for 2–3 minutes, shaking the pan, until fragrant and lightly golden. Transfer to a small bowl to stop cooking.

Set up a steamer: fill a medium saucepan with about 1 inch (25–30 ml) of water and bring to a simmer over medium heat. Place a steamer basket or heatproof colander so it sits above the water without touching it. Reduce heat so water is at a gentle simmer.

Add aromatics to steamer: Add the butter and olive oil to a small heatproof bowl or shallow pan that will sit in the steamer basket with the spinach, or alternatively, add the butter to the bottom of the steamer basket so it will melt while the spinach cooks. Scatter the minced garlic over the butter so it softens and infuses steam with garlic aroma (this prevents burning and gives a milder garlic flavor).

Steam spinach in batches: Place about half the spinach in the steamer basket (it will look like a lot but will wilt dramatically). Cover with a tight-fitting lid. Steam for 1½–2 minutes until wilted but still bright green. Using tongs, transfer wilted spinach to a large bowl. Repeat with remaining spinach. If using the bowl method for butter/garlic, spoon some melted butter and garlic over each batch as you add to the bowl.

Season and finish: Once all spinach is wilted and in the bowl, immediately add the kosher salt, black pepper, red pepper flakes, and lemon juice. Toss gently with tongs to distribute seasoning and any melted butter/garlic. Taste and adjust salt, pepper, or lemon as desired.

Serve: Transfer the steamed spinach to a serving bowl. Sprinkle with toasted nuts and grated Parmesan if using. Serve hot or warm.