Brazilian recipe
Steamed Spinach (Espinafre Cozido no Vapor)
Steamed spinach is a staple Brazilian side dish, cherished for how simple it is to prepare while perfectly retaining its natural flavour and nutrients.
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Ingredients
1 bunch of large spinach
Extra virgin olive oil to taste
Salt to taste
Extra virgin olive oil to taste
Salt to taste
Where to find ingredients
Spinach is widely available in local markets (such as Makola or Agbogbloshie) and supermarkets across Ghana; look for fresh, firm bunches in the vegetable aisle. Extra virgin olive oil and salt can be found in the pantry or oils section of any major grocery store. If you don't have a metal or bamboo steamer basket, a heat-resistant colander that fits snugly over your pot works perfectly as a substitute.
Preparation method
- Separate the leaves from the thicker stems
- Keep the thinner, more tender stems attached to the leaves
- Place the leaves into a large bowl
- Cover with water and wash thoroughly
- Lift the spinach out of the bowl by hand instead of draining the water
- This ensures any grit or soil settles at the bottom of the container
- Let the spinach rest in a colander to shed any excess water
- Fill a medium pot with water until about 1/3 full
- Bring to a boil over medium-high heat
- Fit a steaming basket or insert over the pot
- Make sure the boiling water doesn't directly touch the basket
- Arrange half of the spinach in the steamer basket
- Cover the pot with a lid
- Steam for about 5 minutes until the leaves have wilted
- Avoid overcooking so the greens stay vibrant and don't turn bitter
- Alternatively, you can use a bamboo steamer basket
- Remove the spinach using tongs and transfer to a serving dish
- Repeat the process with the remaining leaves
- Drizzle with olive oil and season with salt
- Serve immediately
Observations
This steaming method keeps the leaves tender and nutrient-dense, making it a light and wholesome addition to any everyday meal.
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