Steamed Spinach with Lemon
Steamed spinach, cooked in mere minutes, is tossed with heart-healthy olive oil in this easy side dish.
- Servings: 4
Photography: Yunhee Kim
Source: Martha Stewart Living, April 2006
- 9 ounces baby or trimmed regular spinach
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice, plus lemon wedges for garnish
- 1/8 teaspoon coarse salt
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.