I cooked mine on the stovetop in a skillet. I simmered the garlic in 2 Tbsp. Then I added the spinach and cooked until it was just wilted. Easy and delicious! What a delicious spinach recipe! I followed the recipe exactly would not change a thing Read More. I took a short cut with this - used a steam in microwave bag of spinach 14 oz. Why go to all that trouble? Did not use that much butter - I just added lemon juice a little lite butter minced garlic salt and pepper to taste. Rating: 1 stars.
Not good: I was so excited because it looked so easy and I love all the ingredients. I ended up having to put it in a frying pan and saute it for 7 minutes to make it edible. I microwaved on high for 3 mins to get it perfectly between too under-done and too wilted. I also listened to another reviewer and added some red pepper flakes. It was great and I will make it again. Muffin Mom N Garlic Girl. Excellent and very easy.
I would have never microwaved spinach before now. It came out pleasantly "par" wilted. I will cut the lemon in half next time as it was a little to tart for 2 out of 4. Perfect recipe if you have conflicting spinach consistency views. I like fresh and raw my husband likes cooked down and sauteed. It was a cross between both and a great middle ground. All Reviews for Buttery Lemon Spinach. Your daily values may be higher or lower depending on your calorie needs.
Amount is based on available nutrient data. Then, one day way past lunchtime, I was assembling my typical midday bowl of leftover cooked grains, baby spinach and kimchi to top with a fried egg.
My intent was to take the chill off the grains—barley, I think—and so I popped the whole bowl into the microwave for one minute. The spinach was just turning limp but not shriveling or weeping water. It had the faintest hint of crunch. So, I tried again another day with a full-on spinach salad again, same ad-hoc what-do-we-have-on-hand assemblage.
I tossed the spinach with vinaigrette, heated it for 45 seconds and then tossed in the red pepper, kalamata olives, feta and pumpkin seeds. Same amount of time, same results. Let me know in the comments below or tag a photo lynnesforage on Instagram or Facebook. When it comes to dressing, I stick to simple and homemade and let the greens do the talking. Microwave spinach on high until all the leaves have turned dark green and are fully wilted. You can also blanch spinach in a microwave steamer.
A steamer allows you to season the steaming liquid so that the scent and flavor clings lightly to the cooked leaves. Fill the bottom part of the steamer with stock, wine or water and seasonings, such as garlic cloves. A steamed spinach recipe can also be prepared in a microwave-safe plastic bag, as long as it can be partially sealed.
Because the seal in a plastic bag is much tighter, it will take less time to cook. Microwave spinach on high for about 2 minutes. As is the case with the basic steaming method, keep your leaves moist or sprinkle a few drops of water into the bag before cooking. Steamed spinach has a mild, vegetal taste, even if you season the steaming liquid.
Because of this, it can be dressed with lemon juice, salt and pepper for a low-fat side dish, or it can be mixed with melted butter or cheese for something more decadent. A classic use of steamed spinach is to mix with soy sauce, toasted sesame seeds, sesame seed oil and steamed tofu for a light, healthy Japanese dish. For something fast yet satisfying, crumble feta onto the hot spinach and stir, letting the heat of the leaves melt the cheese, and serve on toast.
For breakfast, consider topping steamed spinach with garlic with a fried or poached egg and a side of buttered toast.
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