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Lemon Steamed Spinach on a white dinner plate garnished with fresh tomatoes

Lemon-Steamed Spinach

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This Easy Lemon-Steamed Spinach is quick, delicious and the perfect new side dish to add to your menu.

With minimal ingredients, this Baby Spinach Recipe with Lemon is a terrific, tasty way to make spinach lovers out of your family!

Lemon Steamed Spinach in a white bowl

Lemon-Steamed Spinach

Spinach is one of the only vegetables that Katie will eat, and one of the only vegetables Nick will not. Go figure. I make a spinach souffle practically every holiday as the uber picky daughter will eat that over turkey, roast beef, pork or lamb. So even though I had a huge amount of baby spinach in the fridge while Nick was home on his college spring break, I decided to wait until  he was back in the dorms before putting spinach on our menu.

This Lemon-Steamed Spinach has got to be the simplest recipe in Around My French Table…once the water beneath your steamer starts to boil, you can have this dish on the table in less than five minutes. Dorie suggests using this as a base for a chicken, salmon or even a lobster entree.

Lemon Steamed Spinach on a white dinner plate garnished with fresh tomatoes

How to Make This Easy Lemon Spinach

The procedure to make this Easy Lemon Spinach recipe is super speedy. Toss the 1 1/4 pounds of baby spinach (yes, it looks like a massive amount) with a tablespoon (or a wee bit more) of olive oil, the zest of one lemon and salt and pepper to taste.  

Add to the steamer of your choice (I had a steamer basket sitting on the bottom of my Dutch oven) and cook, covered, for just three minutes.

Uncover and give it a stir and cook for up to another minute if needed. Voila! This healthy, vibrant baby spinach recipe is  perfect for you avid spinach lovers.

Easy Lemon Spinach with flank steak on a white plate

Lemon-Steamed Spinach

Lemon-Steamed Spinach

Easy recipe for fresh spinach with a lemon twist

Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Yield 4 servings

Ingredients

  • 2 10- ounce bags of spinach
  • Grated zest of one lemon
  • 1 1/2 tablespoons olive oil
  • Kosher salt and freshly ground pepper, to taste

Instructions

    Set up your steamer, then add water and bring to a boil.

    Add your spinach to a bowl and toss with one tablespoon of the olive oil. Season with zest, salt and pepper.

    Add it all to the steam and cover the pot. Steam for 3 minutes, then check and add more time if needed.

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 84Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 174mgCarbohydrates: 7gFiber: 4gSugar: 1gProtein: 4g

     

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    59 comments on “Lemon-Steamed Spinach”

    1. I honestly don’t know what I like more: the glowing spinach or the beautiful pink meat. Have a great weekend!

    2. Beautifully steamed – not too wilted – not too crispy. Yea!

      P.s. I too would love your spinach soufflé recipe =)

    3. Wow, that does sound easy! Have you posted the souffle? Gonna nose around and try to find it… Happy Easter Weekend:@)

    4. I feel like this is something that restaurants use a lot as a base just like you mentioned. I am loving the salmon idea.

    5. Hi Lizzy, I’m back from exile and so missed your blog while I was gone. I love wilted spinach and I just bought a big bag of it to have for breakfast tomorrow with some poached eggs. I don’t have a steamer but I cook it in the frying pan with a little butter and garlic. Happy Easter to you and your family xx

    6. I was raised on this kind of spinach and it’s fantastic. I could eat that whole bowlful right now. And I agree, get that lobster on the menu….SOON!

    7. It was so easy that I forgot to make it… I almost posted the sables today… It looks gorgeous with the meat! My perfect plate to maintain my iron up, not kidding, I´m supposed to eat this dish once a week! Have a great weekend Liz.

    8. Simple and citrussy spinach dish and spinach souffle sound delicious too 🙂

    9. Liz, your Katie and my Lucie would get on just fine. As spinach fans here, our eyes would pop out with thes (popeye, groan…) especially with your Easter-inspired accompaniment. Have a wonderful Easter, Liz, and love to all the family.

    10. What a light and lovely way to eat spinach… a must try. 🙂

    11. We just had something like this in a restaurant and it was wonderful. Thanks for this springtime treat…

    12. Thanks for sharing the spinach soufflé recipe. It looks scrumptious. Side dishes own Thanksgiving – Katie’s got it right.

      My Mom used to make London broil on a regular basis. Your picture brings me tons of memories!

    13. Yes – this does hit the top five easy list from AMFT.

      Beautiful job, Liz & Happy Easter.

    14. Yea, Katie. Loved the little round tomato (a gorgeous red tomato in the Midwest where it’s still Winter) and lemon perched on top of the spinach. A beautiful rainbow of color. And, now, we can talk about the meat — that’s a major-sized portion – hope that’s for Katie also. Happy Easter to you and your family. Thinking good thoughts for Bill’s dad during this blessed season.

    15. Oh I definitely see this on my Easter Table. I am now enjoying my children’s new fascination with healthy eating. It has only taken 20 years, but progress is progress.

    16. Thanks for the souffle recipe. It sounds like something I would love! Glad you enjoyed this one.

    17. I will have to try your souffle! How funny – I was just looking at that lobster recipe, too! This is a great side with so many things.

      Have a wonderful Easter! xoxo

    18. I never tire of spinach…in a salad, cooked simply like here or in a soufflé like the one you posted.

    19. I love that spinach! How marvelous! Have a wonderful Easter!

    20. Great looking dish altogether!

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