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