Steaming Spinach: A Simple Garlic Twist

Steamed garlic spinach is a quick and easy side dish that goes well with most proteins, including fish, meat, and even pasta. It is also a great way to incorporate a large volume of greens into your meal. The recipe typically includes spinach, garlic, olive oil, salt, and pepper. Some variations include adding butter, lemon juice, or red pepper flakes. The spinach is cooked until it is wilted, which usually takes just a few minutes. This simple dish is nutritious and versatile, making it a popular choice for a healthy and tasty addition to any meal.

Choosing the right spinach

Location and Season

Spinach grows best in specific temperature ranges, so the climate you live in will determine which variety you should choose. Spinach is a natural cool-weather vegetable, so it grows well in cold climates and is ideal for winter gardening in zones 1-3. In these colder zones, you can plant spinach from mid-September through February, and it will thrive in freezing temperatures. For overwintering in zones 1-3, choose Giant Winter Spinach, Bloomsdale Longstanding, Verdil, or Space.

If you live in a warmer climate, you can still grow spinach, but it may be more challenging. Spinach grows best in mild temperatures between 35 and 75 °F (zones 4-9). In these zones, you can plant spinach in the spring and fall. Regiment, Teton, Indian Summer, Tyee, Corvair, and Renegade are all suitable varieties for these temperature zones.

For those in the hottest zones (9-13), growing spinach can be an uphill battle as it bolts quickly in hot temperatures. However, there are a few heat-tolerant varieties to choose from, including New Zealand spinach and Malabar spinach. These varieties can tolerate temperatures up to 95 °F and are suitable for zones 9-13.

Leaf Type

Spinach is categorized by leaf type, which includes savoyed, semi-savoyed, and flat (or smooth) types.

• Savoyed types have heavily wrinkled leaves.
• Semi-savoyed varieties have more subtle wrinkles.
• Flat or smooth types have no wrinkles.

Each type has different characteristics that may make them more or less suitable for your steamed garlic spinach dish. For example, savoyed types tend to be more heat-tolerant and disease-resistant, while flat-leaf types are often larger and better suited for cooking.

Other Considerations

When choosing your spinach, you may also want to consider the following:

• Bolting resistance: If bolting is an issue in your region, look for slow-to-bolt varieties or try orach spinach.
• Mildew resistance: If your area is prone to downy mildew, choose a mildew-resistant variety like Escalade, Palco, or Regiment.
• Leaf size: If you want bigger leaves for your side dish, choose a variety with larger leaves, such as Viroflay.
• Taste: Some varieties are known for their flavour, such as Bloomsdale Long Standing, which has a rich, nutty flavour.

Preparing the spinach

Next, shake off any excess water, but do not dry the spinach. Leaving a few water droplets will help to steam-cook the spinach. If you're using pre-washed spinach, there's no need to re-wash it.

Now, you're ready to start cooking. Heat some olive oil in a large skillet or pot over medium to medium-high heat. You'll need enough oil to coat the spinach leaves. Add your garlic to the pan and sauté for about 30 seconds to a minute, being careful not to overcook or burn it. You want the garlic to turn a light golden colour and smell fragrant.

Once the garlic is ready, add your spinach to the pan. You can use tongs or a spatula to carefully turn the spinach over so that all the pieces are coated in the garlic-infused oil. The spinach will start to wilt and reduce in size. Cover the pan for a minute to let the spinach steam, then stir again. Repeat this process until the spinach is wilted to your desired consistency. This should take around 2-5 minutes.

Finally, season your spinach with salt and pepper, and perhaps a squeeze of lemon juice, to taste. You can also add other seasonings like red pepper flakes or grated parmesan cheese.

Cooking the garlic

Preparing the Garlic

Mince, chop, or slice your garlic cloves. The amount of garlic you use can vary depending on your preference. Some recipes call for 2-3 cloves, while others use up to 6 or 10 cloves for a stronger garlic flavour.

Sautéing the Garlic

Heat a generous amount of olive oil or butter in a large pan or skillet over medium to medium-high heat. The amount of oil or butter can vary, but ensure there is enough to coat the spinach. You can also add some red pepper flakes at this stage for a spicy kick.

Once the oil is hot, add the garlic and sauté for about 20 seconds to 1 minute, stirring frequently. Do not let the garlic brown or burn, as this will affect the taste. You want the garlic to turn a light golden colour and become fragrant.

Infusing the Oil

At this point, you can remove the garlic from the pan and set it aside to use later, or you can leave it in the pan to infuse the oil with a stronger garlic flavour. Leaving the garlic in the pan will also allow it to soften, and you can serve the cloves with the spinach as a tasty treat.

The Next Steps

Once the garlic is cooked to your liking, you are ready to add the spinach to the pan and continue with the rest of the recipe.

Remember, when cooking garlic, it's important not to overcook it, as this can affect the taste and texture. You want the garlic to be golden and fragrant, infusing the oil with its flavour without burning.

Cooking the spinach

First, rinse your spinach well in cold water to ensure it is clean. If you are using fresh spinach, trim the stems and cut the leaves from the stems, as the stems take longer to cook. Give the leaves a good wash, but if you are using pre-washed spinach, there is no need to wash it again.

Next, heat a pan on medium-high heat. You can use a skillet or a Dutch oven. Add your fat of choice—either butter or olive oil—and heat until melted or warm. You will need around two tablespoons of fat for this recipe.

Now, add your garlic. You can use sliced, chopped, or minced garlic, and the amount is up to your personal preference. Sauté the garlic for around 30 seconds to a minute, stirring frequently, until it becomes fragrant and lightly golden. Be careful not to overcook or burn the garlic.

Add the spinach to the pan. It will seem like a lot, but spinach wilts down significantly when cooked. Use tongs or a spatula to carefully turn the spinach over, ensuring all the leaves are coated in the oil and garlic.

Cover the pan and let the spinach steam for a minute or so. Then, stir again. Repeat this process for around five minutes in total, until the spinach is wilted to your liking.

Finally, season the spinach with salt and pepper, and perhaps a squeeze of lemon juice. Serve immediately.

This recipe is incredibly versatile and can be served as a side with almost any meal. Enjoy!

Seasoning and serving

Once you've cooked your steamed garlic spinach, it's time to season and serve! Here are some tips and ideas to make your dish delicious and enjoyable:

• Sprinkle with salt and pepper: A sprinkle of kosher salt and freshly ground black pepper will enhance the flavours of the dish. Adjust the amount of salt and pepper to your taste preferences.
• Drizzle with butter or olive oil: For a decadent touch, drizzle some melted butter or extra-virgin olive oil over the steamed spinach. This will add richness and make the flavours pop.
• Squeeze of lemon: A squeeze of fresh lemon juice will brighten the flavours of the dish and add a tangy twist. Just be careful not to add too much, as it can overpower the other ingredients.
• Garlic powder: For an extra garlic kick, sprinkle some garlic powder over the spinach. It adds a punch of flavour and complements the steamed garlic.
• Red pepper flakes: If you like a little spice, add a pinch of red pepper flakes. They'll give your spinach a subtle kick and a hint of warmth.
• Cheese: Finely grated Parmesan cheese can be sprinkled over the spinach for a savoury, umami boost. It adds a nice salty and nutty flavour to the dish.
• Hollandaise sauce: For an indulgent touch, drizzle some creamy hollandaise sauce over the spinach. It's a rich and tangy sauce that pairs well with the garlic.

As for serving suggestions, steamed garlic spinach is a versatile side dish that complements a variety of main courses:

• Seafood: It pairs well with seafood dishes such as seared scallops, seafood saute, pan-fried salmon, garlic butter shrimp, or baked cod.
• Meat: It can also be served with chicken, beef, or pork. Try it with a juicy steak, prime rib, or slow-roasted pork.
• Eggs: For breakfast or brunch, steamed garlic spinach can be a tasty side dish for eggs, whether they're scrambled, poached, or boiled.
• Pasta: This spinach is also a great accompaniment to pasta dishes, especially those with a white sauce or a tomato-based sauce.

Frequently asked questions