6 Quick and Easy Ways to Steam Spinach

Boiling washes away the nutrients in spinach. Hence, always opt for steaming, sauteing, or microwaving spinach, rather than boiling it, to preserve its nutrients.

Spinach is a green-leafy vegetable, which is a rich source of minerals such as iron, calcium, magnesium, manganese, phosphorus, potassium, selenium, and zinc. It is also packed with loads of vitamins and dietary fiber. This super-healthy food can be eaten raw in salads or steamed in side-dishes or other recipes.

Steaming is the best way to have spinach, since it retains all the nutrients present. It also helps break down oxalic acid, a chemical present in spinach which restricts the absorption of calcium into the bloodstream.

Once the oxalic acid decreases, the body can get all the nutritional benefits of spinach. Here's how to steam spinach, it's extremely easy and quick.

Method:

• Trim the stalks of the spinach, remove wilted or damaged leaves, and wash it thoroughly.
• Place the leaves in a microwave-safe bowl.
• Add a teaspoon of water to the leaves.

• Microwave on high for two to three minutes.
• Let the spinach stand for another two minutes.
• Drain out the excess water and serve.

Method:

• Fill the steamer pot with water up to the half level.
• Place the pot on the stove. Turn the heat on high and bring the water to boil.
• Wash the spinach leaves thoroughly. Pat dry with a clean paper towel.
• Place the streamer basket onto the pot when the water starts boiling, and turn down the heat.

• Place the spinach leaves in the steamer basket and cover with a lid.
• Let the leaves cook for a few minutes. Keep a watch on them so that they do not get overcooked, else they will turn soggy.
• Remove the spinach from the heat as soon as it begins to wilt.
• Let it stand for another two minutes, and serve with your favorite seasonings.

Ingredients:

● Olive oil, 2 tsp
● Salt and pepper to taste

Method:

• Wash the spinach leaves thoroughly; do not dry.

• Heat a pan on medium-high and add oil to it.
• Add garlic to the oil and saute for 10 seconds.
• Add the spinach leaves and saute for 5 seconds.
• Cover the pan and cook for 2-3 minutes or until the leaves begin to wilt.
• Turn off the heat, remove the lid, and season with salt and pepper.

Method:

• Wash and chop the spinach leaves so they fit inside the rice cooker.
• Fill the rice cooker with water up to the desired level.
• Place the spinach into the steaming basket, and keep it inside the rice cooker and secure the lid.

• Plug in the rice cooker and switch it on.
• Let it steam for the time prescribed for spinach by your rice cooker instruction manual.
• Place the streamer basket onto the pot when the water starts boiling, and turn down the heat.
• Place the spinach leaves in the steamer basket and cover with a lid.

• Let the leaves cook for a few minutes. Keep a watch on them so that they do not get overcooked, else they will turn soggy.
• Switch off and unplug the rice cooker. Remove the lid of the cooker and take out the steaming basket.
• Season the spinach and serve.

Method:

• Wash the spinach thoroughly under running water.
• Take a deep pot with a lid, and place the washed spinach in it.
• Add 2 tablespoons of water to the pot (the spinach leaves will also have water droplets on them).

• Cover the pot with a lid and keep it on low heat.
• Cook until the leaves just begin to wilt.
• Remove the pot from the heat.
• Drain the cooked spinach in a colander to remove excess water.
• Serve with your favorite seasonings.

Method:

• Arrange 3 equal-sized aluminum-foil balls in a triangular shape inside a deep pot, and keep a metal plate over them.
• Fill the pot with water until it touches the bottom of the plate.

• Cover the pot with a lid and keep the pot on low heat.
• Cook until the leaves just begin to wilt.
• Season and serve, or use in any recipe of your choice.