Steamed Spinach

AuthorField and HerbsCategory, , , , DifficultyBeginner

The directions for this recipe come from a 1930s Westinghouse oven manual. When purchasing your spinach, be sure to select young, fresh spinach. The cooking time will be longer with older spinach. This dish is lovely tossed with a touch of sea salt and organic, grass-fed butter and served with a lemon slice.

Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients
 2 bunches fresh, young spinach
 ½ tsp sea salt
 1 tbsp butter
 1 slice of lemon

Directions
1

Remove stems and clean spinach bunches. DO NOT DRY, this is very important, you want the leaves to be wet.

2

Place in a pot, on medium heat, and allow to gently steam for 10-15 minutes.

3

Drain and toss with sea salt and butter, to taste. Both of these are optional.

4

Serve with a slice of lemon.

Ingredients

Ingredients
 2 bunches fresh, young spinach
 ½ tsp sea salt
 1 tbsp butter
 1 slice of lemon

Directions

Directions
1

Remove stems and clean spinach bunches. DO NOT DRY, this is very important, you want the leaves to be wet.

2

Place in a pot, on medium heat, and allow to gently steam for 10-15 minutes.

3

Drain and toss with sea salt and butter, to taste. Both of these are optional.

4

Serve with a slice of lemon.

Steamed Spinach

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