Brazilian recipe
Steamed Spinach (Espinafre cozido no vapor)
Steamed spinach is a classic side dish in Brazilian cuisine, valued for its practical preparation and for preserving the vegetable's natural flavor.
0.0 / 5 by 0 Reviews
Ingredients
1 large bunch of spinach
Olive oil to taste
Salt to taste
Olive oil to taste
Salt to taste
Where to find ingredients
Spinach, olive oil, and salt are widely available at local supermarkets, produce markets, and grocers throughout Botswana. There are no specific substitutes required for these staples.
Preparation method
- Separate the leaves from the thicker stems.
- Keep the thinner stems attached to the leaves.
- Place the leaves in a bowl.
- Cover with water and sanitize thoroughly.
- Remove the spinach from the bowl by hand rather than draining the water.
- This ensures that any dirt residue remains at the bottom of the container.
- Leave the spinach in a colander to drain excess liquid.
- Fill a medium pot with water until it reaches about 1/3 of its capacity.
- Bring to a boil over medium-high heat.
- Place a steamer basket securely over the pot.
- Ensure that the boiling water does not come into direct contact with the steamer basket.
- Arrange half of the spinach in the basket.
- Cover the pot with a lid.
- Steam for approximately 5 minutes until the leaves have wilted.
- Avoid prolonged cooking times to prevent the vegetable from becoming bitter or losing its structure.
- Alternatively, you may use a bamboo steamer basket for this process.
- Remove the spinach with the help of tongs and place it onto a serving dish.
- Repeat the process with the remaining half of the leaves.
- Finish by seasoning with olive oil and salt.
- Serve immediately.
Observations
This cooking method effectively preserves the nutrients and delicate texture of the leaves, resulting in a light and healthy accompaniment for daily meals.
Ratings and comments