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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


  1. 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.

  2. Transfer to a serving bowl. Toss with oil, lemon juice, and salt. Garnish with lemon. Serve immediately.

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