Brazilian recipe
Steamed Spinach (Espinafre cozido no vapor)
Steamed spinach is a classic side dish, highly valued for its quick preparation and the way it preserves the vegetable's natural flavour.
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Ingredients
1 large bunch of spinach
Olive oil to taste
Salt to taste
Olive oil to taste
Salt to taste
Where to find ingredients
You can find fresh spinach at local markets and grocery stores in the produce section. Choose bunches with bright green leaves and no signs of wilting. As a substitute for extra virgin olive oil, you may use any mild vegetable oil, though olive oil provides the best flavour profile.
Preparation method
- Separate the spinach leaves from the thicker stems.
- Keep the thinner, tender stems together with 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 that any grit or soil residue remains at the bottom of the container.
- Leave the spinach in a colander to drain any excess liquid.
- Fill a medium pot with water until it reaches about one-third of its capacity.
- Bring the water to a boil over medium-high heat.
- Place a steam basket securely over the pot.
- Ensure that the water does not come into direct contact with the base of the 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 overcooking to prevent the vegetable from becoming bitter or losing its texture.
- Alternatively, you may use a bamboo steamer basket for this process.
- Remove the spinach using kitchen tongs and transfer it to a serving platter.
- Repeat the process with the remaining leaves.
- Finish by drizzling with olive oil and seasoning with salt.
- Serve immediately.
Observations
This cooking method is excellent for retaining essential nutrients and the delicate texture of the leaves, resulting in a light and healthy accompaniment for your everyday meals.
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