Steamed spinach

Steamed spinach

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

A quick no-nonsense way to cook spinach that can be served at any time, from breakfast with eggs, through lunch with pasta, or with your evening meal.

Ingredients

Quantity Ingredient
250g spinach
extra virgin olive oil

Method

  1. If the spinach has thick stalks, remove them and chop them finely. Chop the spinach leaves into two or three depending how big they are. Heat a frying pan that has a lid over a medium heat. Meanwhile, wash the spinach, then allow to drain a little, leaving some water on the leaves to help steam it in the pan. Add the spinach stalks and leaves to the pan and season with a little salt, pepper and dash of the extra virgin oil. Place the lid on and allow to steam for two or three minutes. Remove the lid and turn the spinach to cover in the oil and ensure it has wilted evenly.

Variations

  • Beef and spinach empanadas: Make a batch of olive oil pastry. Preheat the oven to 180°C. Fry 200 g minced beef in light olive oil with 1 finely chopped chilli and a pinch of allspice until cooked through and browned. Mix with 1 quantity steamed spinach. Divide the pastry into nine balls, then roll each out into a 10 cm disc. Place some spinach and beef filling in the middle. Brush the edges with milk, fold over to make a half circle and seal the edges with a fork. Bake in the hot oven for 25–30 minutes. Makes 9.

    Creamed spinach: Add a dash of double cream, a grating of nutmeg and a knob of butter to 1 quantity steamed spinach at the end of cooking, then increase the heat a little. Turn the spinach in the cream and allow it to evaporate and thicken. When the sauce is thick, it is ready. Serves 4 as a side dish.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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