Steamed Spinach in the Microwave

Looking for a quick new way to prepare spinach? Microwaving probably isn’t what you expected, but there is much to recommend about this technique. We like it so much that it's our new favorite way to cook spinach. Steaming spinach in the microwave produces perfectly tender greens and couldn't be easier. All you need is a microwave-safe bowl and a couple of minutes of hands-off time. 

Since spinach is comprised of roughly 93 percent water, it releases just enough moisture to steam the greens without any added liquid. Add a pinch of salt, and you’ll have steamed spinach that’s ready to eat as is or use in your favorite recipes in mere moments. Finish with a squeeze of lemon if you like.

Why the Microwave Is Great for Steaming

Steaming is one of the quickest ways to cook many kinds of food–especially vegetables. It’s a healthy way to lock in the vegetables’ flavor and nutrients without adding any extra fat. And you don’t even need to turn on the stove or go searching through your cabinets for a steamer basket. Everything from potatoes and hearty squash to cruciferous broccoli and leafy greens like spinach steam in minutes in the microwave. 

The microwave is the perfect way to steam vegetables because it’s essentially a self-contained vessel. You place the vegetables in a microwave-safe bowl and, as they cook, they release some of their moisture, creating a steam bath of sorts inside the microwave. You can make as many portions as you need, so you can make steamed vegetables for your family dinner, cook a quick snack for yourself, or prepare lightly steamed crudités for a crowd.

Can You Steam Other Vegetables In the Microwave?

This microwave technique works well with other vegetables besides spinach. In fact, you might be surprised by just how many vegetables can be cooked in the microwave. 

• Potatoes and squash: They can be steamed in cubes or thick slices with or without the peel.
• Green beans: Use a paring knife or a pair of kitchen shears to snip the tips from the green beans.
• English peas, snap peas, and snow peas: Shell English peas in their pods before shucking them, or steam snap and snow peas as is. 
• Asparagus: Snap the woody stalks from the asparagus spears and cook on a microwave-safe plate. 
• Broccoli and cauliflower: Pull the heads into florets before steaming. If using the broccoli stalks, peel off any tough outer skin and thinly slice. 
• Zucchini and summer squash: Steam in cubes or slices. These types of squash are quite watery, but be sure to drain them well after steaming. 
• Brussels sprouts: Cut the sprouts in half first. 
• Corn kernels or whole cobs: For cobs, shuck each ear of corn and wrap in a damp paper towel before microwaving. 
• Carrots: Peel and slice into the shapes you want before steaming. 
• Leafy greens: Other greens like kale, chard, collard, and mustard greens steam in a few minutes, just like spinach.

Flavor Variations

Sometimes all you need to finish a simple plate of steamed spinach is a drizzle of lemon, but if you’re looking to play around with different flavors, consider one of the following options. 

• Sesame oil + toasted sesame seeds
• Chili crisp
• Fresh lime juice + coriander seeds
• Crispy fried onions and garlic
• Anchovy or miso paste