Brazilian recipe
Steamed Spinach (Espinafre Cozido no Vapor)
Steamed spinach is a classic side dish, loved for being quick to prepare while keeping the fresh, vibrant flavour of the leaves.
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Ingredients
1 bunch of fresh large 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
Spinach: Look for fresh, vibrant bunches in the produce section of any major Irish supermarket like Dunnes, Tesco, or SuperValu. Olive oil and sea salt are pantry staples available in the dry goods aisle of every local grocer.
Preparation method
- Separate the leaves from the thicker stalks
- Keep the thinner, tender stalks attached to the leaves
- Place the spinach leaves into a large mixing bowl
- Cover with water and wash thoroughly to remove any grit
- Carefully lift the spinach out of the bowl by hand instead of draining the water
- This simple trick ensures any remaining dirt stays settled at the bottom of the bowl
- Transfer the spinach to a colander to drain away any excess liquid
- Fill a medium pot with water until it reaches about 1/3 of the way up
- Bring the water to a rolling boil over high heat
- Place your steamer basket securely over the pot
- Make sure the boiling water doesn't touch the bottom of the basket directly
- Add half of the spinach into the steamer basket
- Cover the pot with a tight-fitting lid
- Steam for about 5 minutes until the leaves have just wilted
- Avoid overcooking so the greens don't turn bitter or lose their texture
- Alternatively, you can use a traditional bamboo steamer basket
- Use kitchen tongs to carefully remove the spinach and place it onto a serving dish
- Repeat the steaming process with the remaining batch of leaves
- Drizzle generously with olive oil and a pinch of salt to finish
- Serve immediately while warm
Observations
This simple steaming method locks in the essential nutrients and maintains a beautiful, tender texture, making it a perfect, light, and healthy side for any weeknight dinner.
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