Brazilian recipe
Steamed Spinach (Espinafre cozido no vapor)
Enjoy a simple and healthy way to prepare spinach by steaming, keeping its color, flavor, and nutrients intact.
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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
Available at local markets in the produce section or vegetable stands. Look for fresh, bright green leaves, and good quality olive oil and salt at general grocery stores.
Preparation method
- Separate the leaves from the thicker stalks.
- Keep the thinner stalks with the leaves.
- Place the leaves in a bowl.
- Cover with water and wash thoroughly.
- Remove the spinach manually from the water instead of pouring off the water.
- This ensures any dirt residue stays at the bottom of the bowl.
- Let the spinach drain to remove excess liquid.
- Fill a medium pot with water to about one-third of its capacity.
- Bring to a boil.
- Fit a steaming basket over the pot.
- Make sure the water does not contact the basket directly.
- Arrange half of the spinach in the basket.
- Cover the pot.
- Steam for approximately 5 minutes until the leaves wilt.
- Avoid overcooking to prevent bitterness or loss of structure.
- Alternatively, use a bamboo steamer.
- Remove the spinach with tongs and place on a serving dish.
- Repeat the process with the remaining leaves.
- Finish by seasoned with olive oil and salt.
- Serve immediately.
Observations
This steaming method preserves the nutrients and tender texture of the leaves, creating a light and nutritious accompaniment for everyday meals.
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