• 58 Ratings

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).

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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.

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Reviews

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