Short steaming preserves color and nutrients
Steam spinach briefly — usually 1–2 minutes for baby leaves and 2–3 minutes for larger mature leaves. The goal is to wilt the leaves while keeping them bright green and slightly tender rather than floppy.
Steps:
- Bring a pot with an inch or two of water to a boil.
- Place spinach in a steamer basket or colander above the water and cover.
- Check after 60 seconds and remove when leaves are just wilted.
Finishing touches:
- Immediately transfer to a bowl and drizzle with olive oil, lemon juice, or a knob of butter to add flavor and prevent clumping.
- If you prefer, plunge into ice water briefly to stop cooking and retain color — useful if using later in salads or cold dishes.
Avoid stacking dense layers; cook in batches if needed to ensure even, quick steaming without soggy results.