Rating: 2.67 stars
58 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 11
  • 2 star values: 18
  • 1 star values: 13
  • 58 Ratings

Spinach greens will become tender in a few minutes after steaming, so don't walk away from them.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Mad Hungry, October 2010

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Advertisement

Reviews

58 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 11
  • 2 star values: 18
  • 1 star values: 13