Steaming that keeps texture and color
Use a quick, gentle steam rather than prolonged exposure to moisture. A steamer basket or a metal colander set over simmering water works well; don’t let leaves sit in water or the pot’s steam for too long.
How to steam properly:
- Bring an inch or two of water to a simmer (not a rolling boil).
- Place spinach in the steamer basket in a loose pile so steam circulates.
- Cover and steam for 1–3 minutes until leaves are wilted but still bright.
- Remove immediately and spread on a tray or bowl to cool and stop cooking.
Extra tips:
- Toss with a light squeeze of lemon or vinegar after steaming to maintain color and brightness.
- If steaming larger quantities, do multiple short batches.
- Dry leaves well before sautéing or dressing to prevent sogginess.
Steaming is great when you want a tender result without oil, and it avoids the waterlogging that comes from boiling or over-steaming.