Steamed Spinach

Because of the oxalic acid, spinach should be cooked in boiling water, or steamed before eating. Save time by cutting off stems while still in a bunch. This is much faster than trying to remove stems one at a time. Chop and then rinse in colander. To steam, bring lightly salted water to a boil in a steamer with a tight fitting lid. Add spinach to steamer basket, cover and steam for just about 3 minutes.
? 2002-2006 The George Mateljan Foundation