Brazilian recipe
Steamed Spinach
Steamed spinach is a staple in Brazilian households, cherished for its simplicity and for perfectly preserving the vegetable's fresh flavour.
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Ingredients
1 large bunch of spinach
Extra virgin olive oil to taste
Sea salt to taste
Extra virgin olive oil to taste
Sea salt to taste
Where to find ingredients
You can find fresh bunches of spinach at your local greengrocer or the produce section of any major supermarket like Coles or Woolworths.
Preparation method
- Separate the spinach leaves from the thicker, woody stalks.
- Keep the thinner, tender stalks attached to the leaves.
- Place the leaves into a large bowl.
- Fill with water and thoroughly sanitise the leaves.
- Remove the spinach from the bowl by hand rather than draining the water.
- This ensures that any grit or soil residue remains at the bottom of the container.
- Place the spinach in a colander to drain any excess moisture.
- Fill a medium saucepan with water until it reaches about 1/3 of its capacity.
- Bring the water to a boil over medium-high heat.
- Place a steam basket over the saucepan.
- Ensure the water does not come into direct contact with the steam basket.
- Arrange half of the spinach in the steam basket.
- Cover the pan with a lid.
- Steam for approximately 5 minutes until the leaves have just wilted.
- Avoid overcooking to prevent the leaves from turning bitter or losing their structural integrity.
- Alternatively, you may use a bamboo steamer basket.
- Remove the spinach using tongs and transfer it to a serving platter.
- Repeat the process with the remaining half of the leaves.
- Finish by drizzling with olive oil and seasoning with salt.
- Serve immediately while hot.
Observations
This steaming method is an excellent way to maintain the nutrient content and delicate texture of the leaves, making it a light and nutritious side dish for your daily meals.
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