Recipes Ingredients Vegetables Spinach Recipes Steamed Spinach 2.7 (58) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 18, 2021 Print Rate It 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. Rate it Print