How to Cook Spinach, From Sautéing to Microwaving

A plate of steamed spinach with a fork resting on the side placed on a patterned cloth — Credit:
Carson Downing

Mild, versatile, and nutrient-dense, spinach is a favorite leafy green vegetable. It stars in everything from simple side dishes and creamy dips to vibrant vegetable soups. If you have ever wondered how to cook spinach, we have you covered. Whether you are cooking with vibrant bunches of adult spinach or have a clamshell of baby leaves you need to use up, we will show you how. You'll learn four simple cooking methods that allow the natural flavor, texture, and bright green color of spinach to shine through.

How to Prepare Spinach for Cooking

There’s not too much that needs to happen before you can start cooking your next spinach dish. If you’re using baby spinach, whether it comes in clamshells or bags, it is generally pre-washed and ready to cook. A bunch of spinach, however, needs to be trimmed and washed before it can be used. Here's how:

Trim the toughest ends from the bunch of spinach. Use a sharp chef’s knife to cut and discard the fibrous ends.

Then, wash the spinach. Place it in the bowl of a salad spinner and fill with cool water. Use your hands to agitate the greens (this will dislodge any stubborn bits of grit or dirt), then drain and spin dry. Repeat as needed until the water is clear.

Blanch

Use blanching when you want to lock in all the nutrients in spinach—hello, iron, vitamin C, calcium, and folic acid. Additionally, blanching ensures the spinach leaves maintain their bright green color. It’s a great way to keep the flavors simple and let the spinach shine.

How to Blanch Spinach

Bring water to a boil: Bring a large pot of water to a vigorous boil over high heat.
Season the water: Add a generous handful of kosher salt to the water and let it dissolve. The better you season the water, the more flavorful the spinach will be.
Cook: Cook, stirring once or twice, just until the spinach wilts and turns bright green, about 1 minute.
Drain and shock: Using a spider strainer or tongs, lift the spinach from the water and transfer to a large bowl of ice water. Let it cool for a minute or two, then drain (pat dry, if desired), and enjoy.

Steam

Steam spinach when you want a gentle, healthy way to enjoy the vegetable while maintaining its vivid hue and adding extra flavor, too. It's similar to blanching, but with steaming, you can add seasonings such as lemon, crushed garlic, or slices of fresh ginger to the water.

How to Steam Spinach

Bring water to a simmer: Add about 1 inch of water to the bottom of a wide, shallow pot, then line the pot with a steamer basket. Bring to a simmer.
Season the water: Add a generous pinch of kosher salt and any other flavors you like.
Cook: Add the spinach; don’t worry about over-crowding the basket or keeping everything in a single layer—it will all cook down quickly. Cover the pot, and cook until wilted, 3 to 5 minutes.

Sauté

Another quick stovetop method for cooking spinach, sautéing allows for endless seasoning possibilities, so it's great for when you're feeling a little more adventurous. Keep it simple with minced garlic, sliced shallot, and lemon juice, or spice it up by adding a few rings of fresh serrano or jalapeño chile.

How to Sauté Spinach

Heat the oil: Use a large skillet that can hold all the spinach; it can be stainless steel, cast iron, or nonstick. Add a glug of extra-virgin olive oil and heat over medium until shimmering.
Add the spinach: Toss in the greens and any seasonings; salt and pepper are a must. Toss to coat the leaves in the oil.
Cook: Sauté, stirring often, until the spinach wilts down and is tender, 2 to 4 minutes. (Our recipe for Sautéed Spinach With Garlic and Lemon follows these steps.)

If you don’t have a large pan to fit all the spinach at once, add what you can to start and cook it down. Once the first batch has wilted, add the remaining on top and let it wilt down as well.

Microwave

A great technique for when you need spinach in a hurry or are lacking space on the stovetop. The microwave comes in very handy for both fresh and frozen spinach.

How to Microwave Spinach

Place the spinach in a microwave-safe bowl: The bowl must be large enough to hold all the spinach.
Season and cover: Sprinkle a pinch of salt evenly over the greens. Cover with a microwave-safe plate that’s large enough to completely cover the bowl.
Microwave: Cook on high, stirring once halfway, until wilted, 1 to 2 minutes.

Frozen spinach cooks perfectly in the microwave, too, since it already has more moisture attached to the leaves than fresh greens. Give it a squeeze, and you can add it to existing soups or stir it into satisfying dips.

The 4 Best Ways to Cook Spinach—Plus When to Use Each Method