Steamed Spinach With Herbs
5
People talking
What a great way to fix spinach! Steamed with herbs and dressed with your favorite vinegar! Adapted from Better Homes & Gardens magazine.
- Ready In:
- 18mins
- Serves:
- Units:
Nutrition Information
5
People talking
ingredients
- 2 (10 ounce) bags prewashed fresh spinach (or 3 6-ounce)
- 1 cup fresh parsley, chopped (or basil, or cilantro, or watercress)
- 1⁄4 cup sherry wine vinegar (or your favorite)
- salt
- pepper
- lemon wedge (optional)
directions
- In a large pan insert steamer and pour in 1" water; bring to boiling.
- Combine spinach and herbs in the steamer basket. Cover, turn down the heat to medium low, and steam for 2 to 3 minutes or until wilted, stirring once. Remove basket carefully; drain. Move spinach to a serving bowl. Drizzle with some of the vinegar. Season to taste with salt and pepper.
- Pass the remaining vinegar. Garnish with lemon slices, if desired.
- Makes 4 servings.
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RECIPE MADE WITH LOVE BY
@Sharon123
Contributor
@Sharon123
Contributor
"What a great way to fix spinach! Steamed with herbs and dressed with your favorite vinegar! Adapted from Better Homes & Gardens magazine."
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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).<br/><br/>We served this with home made bruschetta and rotisserie chicken from Costco.<br/><br/>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. : ) -
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.
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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.
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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 Recipe #135753, sticky rice and Recipe #174026. 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!
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