I know what you’re thinking: how is steamed spinach possibly recipe-worthy? Isn’t it the simplest thing to cook, well, ever? Yeah, I thought that too, until I read a great tip in Dorie Greenspan’s classic cookbook, Around My French Table: season the spinach before you steam it! The flavor definitely surpasses seasoning after steaming, and, as an added bonus, the seasoning is more evenly distributed.
Lemony Steamed Spinach
1 1/4 Pounds baby spinach, cleaned and trimmed
1-1 1/2 Tablespoons olive oil
Zest of one lemon, grated
Coarse salt & freshly ground pepper
1. Fill a medium pot with about 2-3 inches of water. Place the steamer inside of it. Bring to a boil.
2. While you’re waiting for the pot to boil, place cleaned and trimmed spinach in a large bowl. Toss with one tablespoon of oil, lemon zest, and salt and pepper. Adjust seasoning to taste, and add some additional oil if the spinach is too dry. Place spinach in the steamer and steam for 3-4 minutes, turning once or twice, until tender. Using tongs, let some of the moisture out of the spinach before transferring to serving plates. Serve immediately.
Recipe Credit: Dorie Greenspan.
See Also: 15 Ways to Use Artichokes