Brazilian recipe
Steamed Spinach (Espinafre cozido no vapor)
Steamed spinach is a staple in Brazilian home cooking, prized for its straightforward technique and the way it highlights the vegetable's natural flavor.
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Ingredients
1 large bunch of spinach
Extra virgin olive oil, to taste
Salt, to taste
Extra virgin olive oil, to taste
Salt, to taste
Where to find ingredients
You can find fresh bunches of spinach at local produce markets or small grocery stalls. If fresh spinach is unavailable, you can substitute with baby spinach or other leafy greens, adjusting the cooking time accordingly.
Preparation method
- Separate the leaves from the thickest parts of the stems.
- Keep the thinner, tender stems attached to the leaves.
- Place the leaves into a large bowl.
- Cover with water and wash the leaves thoroughly.
- Remove the spinach from the bowl by hand rather than draining the water out.
- This ensures that any grit or soil settles at the bottom of the basin.
- Set the spinach in a colander to drain off any excess liquid.
- Fill a medium pot with water until it reaches about one-third of its height.
- Bring the water to a boil over medium-high heat.
- Fit a steamer basket over the pot.
- Ensure that the water level is low enough not to touch the basket directly.
- Arrange half of the spinach in the steamer basket.
- Cover the pot with a lid.
- Steam for about 5 minutes, until the leaves are just wilted.
- Avoid overcooking the greens to prevent them from becoming bitter or losing their texture.
- Alternatively, you may use a bamboo steamer basket.
- Use kitchen tongs to transfer the spinach to a serving dish.
- Repeat the steaming process with the remaining leaves.
- Finish by drizzling with olive oil and seasoning with salt.
- Serve the dish immediately.
Observations
This steaming method is perfect for keeping the leaves tender while retaining essential nutrients and vibrant color, making it an ideal light side dish for any meal.
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