Recipes Ingredients Vegetables Spinach Recipes Steamed Spinach 2.7 (58) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 18, 2021 Print Share Share Tweet Pin Email Servings: 6 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). Ingredients 2 ½ pounds fresh spinach, washed, water still clinging to the leaves Directions 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. Print