Brazilian recipe
Steamed Spinach (Espinafre cozido no vapor)
Steamed spinach is a classic side dish, valued for its efficient preparation and for preserving the vegetable's natural flavor.
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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
Spinach can be found in local markets or grocery stores. If fresh spinach is unavailable, you can substitute with Swiss chard as a secondary option, though the flavor profile will differ.
Preparation method
- Separate the leaves from the thicker stalks.
- Keep the thinner stalks together with the leaves.
- Place the leaves in a bowl.
- Cover with water and sanitize well.
- Remove the spinach from the bowl by hand instead of draining the water.
- This ensures that any dirt residue remains at the bottom of the container.
- Leave the spinach in a colander to drain excess liquid.
- Fill a medium pot with water up to about 1/3 of its capacity.
- Bring to a boil.
- Place a steam basket over the pot.
- Ensure the water does not come into direct contact with the basket.
- Arrange half of the spinach in the basket.
- Cover the pot with a lid.
- Steam for approximately 5 minutes until the leaves wilt.
- Avoid prolonged cooking times so the vegetable does not become bitter or lose its structure.
- Alternatively, you can use a bamboo steamer basket.
- Remove the spinach using tongs and place it on a serving platter.
- Repeat the process with the remaining leaves.
- Finish by seasoning with olive oil and salt.
- Serve immediately.
Observations
This cooking method preserves the nutrients and texture of the leaves, resulting in a light and healthy side dish for everyday meals.
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