1 teaspoon crushed mustard seeds (I used brown mustard seeds; you could also use maybe 1/2 teaspoon of pre-ground Colman’s-type dry mustard)
1/2 teaspoon rice vinegar (I’m sure any kind of vinegar would work here)
Put the wet spinach leaves in a large pot and cover with a lid. Turn the stove to medium and steam the spinach for about a minute. Stir it around, cover again, and steam another minute. Put it in a wide bowl or plate and place in the fridge to cool.
Combine the mustard and vinegar and let it sit while the spinach cools. The longer it sits, the more the mustard flavors develop and the more yummier it gets.
Pour the mustard sauce over the spinach and eat it.
This would be great along side some pork chops or lamb curry or just by itself out of a tupperware.