The greens will become tender in a few minutes, so don't walk away from them.
- 2 1/2 pounds fresh spinach, washed, water still clinging to the leaves
1. 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.
Need help with the ingredients? Check our pantry list: