STEAMED BABY SPINACH
Provided by Robin Miller : Food Network
Categories side-dish
Time 4m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Place spinach and water in a microwaveable bowl. Cover tightly and microwave until starting to wilt, about 30 seconds to 2 minutes depending on your microwave.
Nutrition Facts : Calories 30 calorie, Cholesterol 0 milligrams, Sodium 113 milligrams, Carbohydrate 7.5 grams, Fiber 3 grams, Protein 1.5 grams
STEAMED SPINACH IN THE MICROWAVE
This recipe uses a microwave to steam the remaining fresh spinach from Meaghan's Lasagna just before serving.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 2
Steps:
- Place the spinach in a microwave-safe container. Cook in a microwave, set on high for 1 to 2 minutes.
- Pour off any excess liquid. Squeeze with lemon juice, and serve garnished with lemon wedges.
MICROWAVE CREAMED SPINACH
This is a top-notch version of the steakhouse classic. We make it with fresh spinach, which stays deep, bright green when cooked briefly in the microwave, and finish it with a crisp topping of toasted breadcrumbs or fried onions.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place spinach and 2 tablespoons water in a microwave-safe large bowl. Cover tightly with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power), stirring halfway through, until the spinach is just wilted, 3 minutes in an 1,100-watt oven or 6 minutes in a 700-watt oven. (When removing the plastic wrap, be careful to avoid the hot steam.)
- Scatter the onions, garlic, butter, 1/4 teaspoon salt and a couple grinds of black pepper in a microwave-safe 8-inch square baking dish. Cover tightly with plastic wrap; cut a small slit in the center. Microwave on high (at 100 percent power) until the onions are soft and translucent, 5 minutes in an 1,100-watt oven or 8 minutes in a 700-watt oven. If the onions are still a little hard, microwave again, covered, in 30-second increments, stirring after each.
- Squeeze the wilted spinach completely dry, and place in the baking dish with the onion mixture. Add the heavy cream, cream cheese, Parmesan, cayenne, nutmeg, 1/4 teaspoon salt and a few grinds of black pepper, and stir to combine. Microwave, uncovered, on high (at 100 percent power) for 5 minutes in an 1,100-watt oven or 7 minutes in a 700-watt oven. The spinach should be hot and bubbly and the cream slightly thickened. Add the lemon juice, and stir. Top with breadcrumbs or fried onions and some lemon zest.
QUICK STEAMED SPINACH
A simple side dish, just add lemon or butter.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Wash spinach in several changes of cold water until free of sand. Remove stems.
- Place a metal steamer in a medium saucepan filled with 1 inch of water. Bring to a boil. Add spinach, cover, and steam for about 3 minutes, or until just wilted. Remove from steamer; season with lemon juice, salt, and pepper. Toss with butter if desired.
Nutrition Facts : Calories 35 g, Cholesterol 3 g, Fat 1 g, Fiber 3 g, Protein 3 g
BUTTERY LEMON SPINACH
A quick yet simple and delectable side dish.
Provided by leila m
Categories Side Dish Vegetables Greens
Time 7m
Yield 6
Number Of Ingredients 4
Steps:
- Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.
Nutrition Facts : Calories 112 calories, Carbohydrate 4.8 g, Cholesterol 25.4 mg, Fat 10 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 143.5 mg, Sugar 0.6 g
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10 SIMPLE WAYS TO STEAM SPINACH IN A MICROWAVE - WIKIHOW
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- Wash fresh spinach in cold water and cut off thick stems. Remove any dirt from the leaves and trim them so they’re tender. If you’re using some freshly picked spinach that you picked up from a grocery store, farmer’s market, or if you grew the spinach yourself, it’s completely normal for the leaves to have some soil on them.
- Use spinach-in-the-bag for a simple option. Save yourself some time without having to wash and trim the leaves. If you’re looking for the easiest way, pick up a bag of pre-washed, pre-packaged spinach.
- Chop the leaves to make the spinach easier to eat. Use a stainless steel knife to avoid discoloration. Some people don’t love the longer leaves of cooked spinach.
- Place the spinach in a microwave-safe bowl or casserole dish. Add about 4 ounces (110 g) at a time. Place a few handfuls of spinach into a microwave-safe container such as a glass bowl or a casserole dish that’s designed to be used in a microwave, such as Corningware.
- Add butter, garlic, and lemon juice if you want. The spinach will soak up the flavors as it cooks. You can season the spinach after it cooks, but if you want to infuse it with more flavor, you can add some before you place it in the microwave.
- Cover the dish to trap the steam. Use a microwave-safe lid, damp paper towel, or plastic wrap. If your container has a lid, place it on top. If you don’t have a lid, use a slightly damp paper towel or wrap the top of the container with plastic wrap so the steam doesn’t escape and will cook your spinach evenly.
- Microwave the spinach on high for 2 minutes. Spinach cooks super quickly with just a bit of heat. Place your container of spinach into the microwave and nuke it for 2 minutes on the highest heat setting.
- Remove the container and carefully open the lid. Give it a quick stir to finish up any uncooked leaves. The container may be hot and the trapped steam could burn you.
- Drain the spinach to get rid of extra water. The cooking process can leave some moisture in the dish. Extra water can turn your spinach into a mushy mess.
- Add any seasonings you like and give the spinach a good toss. Mix it all up and enjoy! You can add salt and pepper to enhance the natural flavors of the spinach.
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