Rice Cookers Steamers

If it is frozen, I usually put it in the microwave for a few minutes. If you plan to use it in a baking recipe, thaw it in the microwave, then squeeze all the moisture out.
If it is fresh, just put in a skillet with a little oil, cover and let wilt, stirring occasionally. You will still need to squeeze out the moisture for other dishes.

Using a bamboo steamer is your best bet….Fill a pot of water 1/2 way and set the steamer on top of it. Boil the water. Test it for doneness, but be sure not to kill it!
In recipes, frozen spinach is just as good and is easier. Just squeeze out the water once it is thawed. Tip: place your frozen, chopped spinach in a strainer under hot water in the sink. It will thaw fast and then get out the water by holding handfuls of spinach and squeezing. Then add to recipe.

Yes, I have had great success with a spinach salad over which is poured a hot salad dressing made of soy sauce, brown sugar, orange juice and a little oil. Or, if you wish to cook it just steam it. You can use a bamboo steamer, or a saucepan with a little water in it, a little oil. Put lid on and shake the pan so it does not stick. Only takes a few minutes. Cabbage is good this way too.

STEAMED SPINACH
Clean a couple bundles of spinach. Break the stems off and throw them away so just the leaves are left. Steam the spinach until it wilts but not until its completely mushy. Drain the spinach. Squeeze the juice of a good lemon on the spinach. Cover the spinach with about 1/3 cup of chopped up walnuts or almonds. Serve in a bowl.
hope this helps. good luck and enjoy.

Steaming is the best way to cook spinach, none of the nutrients are lost. If adding to an omelet it should be sauteed first. If you have to boil it, just cover the bottom of the pot with water because the spinach will shrink enormously during cooking.

try steaming it to keep in nutrients, l am slack and buy the frozen stuff, but research has shown snap frozen veges keep the nutrients in longer than fresh veges sitting in your fridge, as for in a recipe you can add it fresh,

light steaming or light frying. I would think that long periods at long heat would dissipate the nutrients in spinach.

Wash&spin dry throw it in a saute pan over med-med hi heat with salt&pepper & just a pat of butter