Chefs' Recipes

René Redzepi and Nadine Levy Redzepi's perfect steamed spinach with miso and herbs

René Redzepi & Nadine Levy Redzepi recipe for steamed spinach.

  • 5 mins preparation
  • 3 mins cooking
  • Print
Steamed spinach
"Steamed spinach is one of my favourite things," says Redzepi. "Like cooking an omelette, it's difficult to get just right, and so easy to get wrong. Spinach leaves need to steam until they wilt. It's a matter of seconds between cooking and eating - and then it's perfect. What I do with the ingredients listed below is take roughly those quantities for each person I'm cooking for, so just go with the flow."


  • 1/3 tbsp butter
  • 1/3 tbsp miso
  • 1 tsp finely chopped onion (with a little garlic in it)
  • 1 fistful of coriander
  • 1 fistful of basil
  • 1 fistful of baby spinach
  • 100 ml chicken broth (it could also be fish, shrimp, or pork; optional), heated


  • 1
    Grab a large frying pan, add butter and miso and melt with the onion and garlic on low heat. Leave it for a minute to let the onion and garlic sweeten and lose their edge. Add coriander, turn the heat to medium and steam until wilted (30-40 seconds). Add the basil and steam until wilted (30-40 seconds). Finally, add the spinach and cook just until it wilts (30-40 seconds). Serve in a bowl with freshly ground pepper, salt, and pour the broth on top.