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This recipe is so easy to prepare and can be easily varied depending on the vinegar used. I used a light Balsamic vinegar along with fresh basil. Made a great side dish with fish and Lemon Rice Lemon Rice.
very good but I used balsamic, and although I'm a HUGE fan of balsamic, it didn't taste right with the spinach and parsely.
Who would have thought that sherry wine vinegar would be so agreeable with steamed spinach? I made as written using parsley and a really nice sherry wine vinegar. Thanks so much for the Very healthy and easy side.
How easy this was! For a more Asian touch, I seasoned with a sprinkle of black Chinese vinegar. I wanted to use watercress but it isn't growing in the herb garden yet, so I used fresh parsley and sprinkle of chives instead. Served with Chinese Roasted Chicken, sticky rice and Easy Egg Drop Soup. I goofed and overcooked the spinach one minute too long, which I don't think is very hard to do. Two minutes steaming is max I would suggest. Used fresh local organic spinach!
I used 1/2 parsley and 1/2 basil. I agree with another reviewer that 2 minutes is the right cooking time... 3 minutes was a little too long. I used red wine vinegar and after mixing it in, it had a strong flavor (so I just drained off the juice and it was perfect). I think I'll try rice wine vinegar next time. I added about 1/2 T white sugar and it altered the flavor in a good way to make it a more child friendly. All my children ate about a cooked tablespoon (which they had to if they wanted their after dinner treat).
We served this with home made bruschetta and rotisserie chicken from Costco.
As an interesting side note, I used the greenish water left in the pan after cooking the spinach to make a sweet citric acid punch drink. It gave it a slightly yellow color, but everyone loved it and definitely couldn't tell there was spinach water in it. : )