Brazilian recipe
Steamed Spinach (Espinafre cozido no vapor)
Steamed spinach is a staple in Brazilian home cooking, cherished for its simplicity and for perfectly preserving the vegetable's fresh 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 bunches of spinach at local markets (soko) or vegetable stalls in most supermarkets, such as Naivas or Carrefour. If fresh spinach is unavailable, ensure the bunches are vibrant and firm. Olive oil and salt are staples found in the pantry aisle of any grocery store.
Preparation method
- Separate the leaves from the thicker stems.
- Keep the thinner, 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 it through a colander.
- This ensures that any dirt or grit remains at the bottom of the bowl.
- Place the spinach in a colander to drain off any excess liquid.
- 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 steaming basket over the saucepan.
- Ensure that the boiling water does not come into direct contact with the base of the basket.
- Arrange half of the spinach in the steaming basket.
- Cover the pot with a lid.
- Steam for approximately 5 minutes, or until the leaves have wilted.
- Avoid overcooking so the vegetable doesn't lose its structure or develop a bitter taste.
- Alternatively, you may use a bamboo steamer basket for this process.
- Remove the spinach using kitchen tongs and transfer it to a serving dish.
- Repeat the steaming process with the remaining half of the spinach.
- Finish by drizzling with olive oil and seasoning with salt to taste.
- Serve immediately while hot.
Observations
This steaming method keeps the nutrients intact and maintains the texture of the leaves, making it a light, wholesome accompaniment for any day of the week.
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