I put water in a stainless steel pot and a strainer on top and put spinach in the strainer to steam it all for a delicious quiche, but the water turned brown.
Why does this happen?
I know someone had a similar issue with simmering peas, but my case is slightly different; the spinach didn't touch the water.
I think the boiling water did turn green. Maybe some spinach broke and dripped spinachy goodness into the boiling water and burned?