Best Steamed Spinach Recipes

QUICK STEAMED SPINACH

Steps:

• Wash spinach in several changes of cold water until free of sand. Remove stems.
• Place a metal steamer in a medium saucepan filled with 1 inch of water. Bring to a boil. Add spinach, cover, and steam for about 3 minutes, or until just wilted. Remove from steamer; season with lemon juice, salt, and pepper. Toss with butter if desired.

STEAMED CLAMS WITH BACON, TOMATO, AND SPINACH

Steps:

• Cook bacon in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until onion is golden, about 6 minutes. Add tomatoes and cook, stirring occasionally, until they begin to break down and sauce thickens slightly, about 8 minutes.
• Increase heat to moderately high, then add clams and bring to a boil, covered. Cook, covered, stirring occasionally, until clams just open wide, about 6 minutes (discard clams that do not open after 10 minutes). Stir in spinach and cook until wilted, about 1 minute. Season with salt and pepper.

STEAMED SPINACH WITH LEMON

Steps:

• Fill a medium saucepan with 2 inches of water, and fit with a steamer insert. Bring to a boil. Add spinach. Reduce to a simmer. Cover, and steam until spinach has wilted, about 2 minutes.
• Transfer to a serving bowl. Toss with oil, lemon juice, and salt. Garnish with lemon. Serve immediately.

SIMPLE STEAMED SPINACH

Steps:

• Place spinach in a large pot. Cover tightly,and cook over high heat until spinach begins to wilt, about 2 minutes. Toss with oil, season with salt and pepper.

STEAMED SPINACH WITH HERBS

Steps:

• In a large pan insert steamer and pour in 1" water; bring to boiling.
• Combine spinach and herbs in the steamer basket. Cover, turn down the heat to medium low, and steam for 2 to 3 minutes or until wilted, stirring once. Remove basket carefully; drain. Move spinach to a serving bowl. Drizzle with some of the vinegar. Season to taste with salt and pepper.
• Pass the remaining vinegar. Garnish with lemon slices, if desired.
• Makes 4 servings.

STEAMED BABY SPINACH

Steps:

• Place spinach and water in a microwaveable bowl. Cover tightly and microwave until starting to wilt, about 30 seconds to 2 minutes depending on your microwave.

STEAMED LEEKS & SPINACH

Steps:

• Place the leeks in a steamer with the tarragon and steam for 7 minutes.
• Add spinach and continue to steam for 3 more minutes or until the spinach is wilted and hot Whip the oil& lemon juice together.
• Place leeks and spinach on a platter and drizzle with the oil/lemon.
• Serve.

STEAMED BABY SPINACH

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, wash the spinach in cold running water. Place the spinach in a steamer and plunge into the boiling water for 1 minute, or until the spinach wilts. Transfer to a colander to drain.
• Arrange the spinach on a serving platter and season with the lemon juice and salt and pepper. Garnish with lemon wedges and serve.

STEAMED SALMON AND SPINACH WITH SAN BAI SU

Steps:

• Cut tofu into four slabs and place on a thin cotton towel or piece of cheesecloth to drain. Slice salmon fillet into eight slices, each about 3/4inch thick. Place two salmon strips skin side together in a round, yin yang patty and place on top of each piece of tofu.
• In a small saucepan, bring to a boil the soy sauce, mirin, rice wine vinegar, ginger, and black pepper. Remove from heat and reserve.
• Place a rack above boiling water in a large pot with a cover. Place tofu/salmon on rack in steamer, surround it with the spinach, and steam, covered, for 4 to 6 minutes.
• To serve, place a tofu/salmon in each of four shallow bowls and arrange hot spinach around edges. Pour soy mixture over each and sprinkle with scallions and sesame seeds. Serve immediately.

STEAMED SPINACH WITH SOY AND OYSTER SAUCE

Steps:

• Put the spinach leaves on a plate inside a bamboo steamer and place over a wok of boiling water. Cover with a lid and steam for 1-2 minutes.
• Season the steamed leaves with oyster sauce and light soy sauce, and serve straight away.

SALMON, STEAMED SPINACH, AND A LEMON SALAD

Steps:

• Brush the salmon on both sides with olive oil, then season with salt. Get a nonstick frying pan hot. Place the fish, skin side down, in the pan and cook over medium heat for four or five minutes, until the skin has crisped. Turn, cover with a lid, and cook for a further five minutes or so, until the fish is lightly cooked through to the center.
• Meanwhile, make the salad by cutting away the skin and white pith from the lemons with a sharp knife and slicing the lemons thinly. Put them into a bowl with the sugar, olive oil, and a good handful of parsley leaves, left whole. Add the capers and toss the salad gently. Let sit for a few minutes, during which time the sharpness of the lemon will mellow a little.
• Wash the spinach thoroughly, then steam in a lidded pan for a minute or two, until tender. Drain.
• Put the lemon salad and the spinach on warm plates and slide on the salmon.

PASTA WITH RADICCHIO, BACON, AND SPINACH/STEAMED ARTICHOKES

Steps:

• Cut off top of garlic head, wrap in foil and put in a preheated 375 degree oven for 20minutes. Saute onion, bacon, garlic and sopresatta. Add chicken stock, olive oil and roasted garlic squeezed out of shell. Cook pasta aldente and add to sauce. Add spinach, basil, radicchio, garbonzo beans, Parmesan, salt and pepper to taste.
• Artichoke Dip In blender put saffron, cayenne, garlic, bell pepper, 2 teaspoons water, salt and lemon juice and puree. Add mayonnaise. Serve as a dip for steamed artichokes.

STEAMED SPINACH

Steps:

• To steam, leave water clinging to the leaves. Place in a large pot over high heat and cover. Don't walk away -- the greens get tender and toothsome when just collapsed from the steam really fast, 3 to 4 minutes. Oversteaming separates the moisture from the leaves and results in mushy, gloppy spinach.

STEAMED SALMON WITH A CREAMY CITRUS SAUCE OVER SPINACH

Steps:

• Fish -- A easy way to steam salmon is to individually wrap the fillets in saran wrap and steam right in a colander over a pan of water. No clean up and easy. So, my trick is to set a 10x10 piece of plastic wrap in a small cereal bowl or something similar. Then, set the salmon skin side down on the plastic wrap and top with butter, salt and pepper, 2 orange slices and then 1/4 cup wine. Wrap up the salmon like a little package and you are ready to cook it. Bring a medium pan or pot of water to a boil and set a colander or strainer over the top. This way you will be steaming your fish. As the water comes to a boil, start your sauce.
• Sauce -- In a small pot add the butter and melt on medium heat, add the flour and mix to make a roux. Cook another minute until well combined. Add in 3/4 cup of the vegetable broth, garlic and cream and cook on medium (not boiling) until thickened. It will take about 7-10 minutes. Once thickened, add the lemon and orange juice, parsley and check for seasoning and add salt and pepper to taste. Set on low while you finish the fish and spinach. Before I serve the sauce I add the remaining 1/4 cup broth to thin it out just a bit.
• Fish Steaming -- Your water is boiling and the salmon is wrapped. As you were making the sauce. Just set your 4 packets on the colander or steamer and cover. You just want the water level so it doesn't come up through the colander or steamer. Cover -- I use an over sized lid or even just a piece of foil. Don't worry if it doesn't fit, it is just meant to keep some of the steam inches The fish will take around 15 minutes.
• Spinach -- Sauce is done, fish is cooking. Time to saute your spinach. In a large saute pan, add the olive oil and pancetta and cook 4-5 minutes until golden brown. Add in the onion and cook another couple of minutes. Then add in the spinach and a couple of tablespoons of broth and cook just a few minutes until wilted. I don't like to over cook the spinach.
• Plate -- Place a bed of spinach on each plate. Unwrap the steamed / poached salmon and place each piece on the bed of spinach. Don't worry about the wine in the bottom of the packets, that was just to keep the fish moist as it cooked, but it certainly couldn't hurt to add it right over the spinach.
• Note: The skin should come right off when you remove from the packets.
• Top the salmon with the citrus sauce and enjoy. Serve with some buttered new potatoes.
• Plate the spinach, nicely wilted but still not too overdone, top with the salmon, orange slices and some of the wine and butter and then top with the citrus sauce.
• Add some new potatoes on the side or rice pilaf makes for a very nice dinner.

SESAME STEAMED SPINACH

Steps:

• Bring the water to a boil in a large saucepan. Add spinach one bunch at a time, covering pan after each addition and adding more spinach once the prior batch has wilted. When all spinach is in the pan, let steam, covered, until completely wilted, about 30 seconds.
• Drain spinach in a colander, pressing down with a wooden spoon to extract as much liquid as possible; let cool slightly.
• Transfer spinach to a serving bowl, and drizzle with sesame oil, vinegar, and half the toasted sesame seeds. Toss well to combine. Season with salt and pepper. Serve warm, at room temperature, or chilled, and garnish with remaining sesame seeds.

STEAMED LEEKS AND SPINACH

Steps:

• 1 Place the leeks in a steamer with the tarragon and steam for 7 minutes. 2 Add spinach and continue to steam for 3 more minutes or until the spinach is wilted and hot Whip the oil& lemon juice together. 3 Place leeks and spinach on a platter and drizzle with the oil/lemon.

STEAMED SALMON WITH SAUCE OF SORREL AND SPINACH

Steps:

• Rub the salmon steaks with salt and pepper. Combine the oil, lemon juice and capers in a shallow bowl. Add the salmon and turn to coat with the marinade. Refrigerate for an hour.
• Scald the sorrel and spinach in boiling water. Rinse under cold water, drain and squeeze thoroughly dry. Mince the sorrel and spinach in a food processor, together with a third of a cup of the cream.
• Combine the remaining one-and-two-thirdscups of cream and wine in a medium-size saucepan. Boil over high heat until reduced by half, about seven minutes. Add the sorrel and spinach and cook two minutes more, stirring.
• Off heat, stir in the butter a piece at a time, whisking after each addition until thoroughly incorporated. Season the sauce with salt and pepper. Add more lemon juice if a tarter flavor is desired.
• To serve, divide the sauce among four plates and place the salmon on top.

STEAMED SESAME SPINACH

Steps:

• Fill a large pot fitted with a steamer basket with 1-inch of water; bring to a boil over high heat. Add half of the spinach, cover, and steam until just wilted, 2 to 3 minutes. Using tongs, remove spinach from steamer, squeezing gently to remove excess moisture, and transfer to a serving platter. Repeat process with remaining spinach; season with salt.
• In a small bowl, whisk together vinegar, sesame oil, and soy sauce until combined. Drizzle dressing over warm spinach and sprinkle with sesame seeds; serve immediately.

STEAMED SPINACH AND PICKLED GINGER SALAD

Steps:

• Wash the spinach well, then cram into a large pan, cover with a tight fitting lid and cook for 5 minutes, stirring occasionally until evenly wilted.
• Meanwhile, roughly chop the pickled ginger. Drain the spinach well and while warm, stir through the pickled ginger and soy sauce. Allow to cool completely, and then chill for at least an hour or so.
• Toast the sesame seeds in a frying-pan until golden brown then remove from the heat. To serve, heap the spinach into towers and scatter over the toasted sesame seeds.

SAKE STEAMED MUSSELS WITH GINGER, MISO AND SPINACH

Steps:

• In a large, deep pot, heat the olive oil. Add the shallot, sliced garlic and ginger, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes.
• Add the mussels and cook, stirring, for 1 minute.
• Add the sake, cover and steam the mussels until they open, about 5 minutes.
• Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
• Add the butter, miso and spinach to the broth, swirling and shaking the pot until the butter melts and the spinach wilts.
• Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot.