Brazilian recipe
Steamed Spinach (Espinafre cozido no vapor)
Steamed spinach is a classic side dish, valued for its quick preparation and the way it preserves the natural flavor and vibrant color of the leaves.
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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
Fresh spinach can be found in local markets or grocery store produce sections. Use high-quality extra virgin olive oil and fine sea salt for seasoning.
Preparation method
- Separate the leaves from the thicker stems.
- Keep the thinner stems along with the leaves.
- Place the leaves in a bowl.
- Cover with water and sanitize thoroughly.
- Remove the spinach from the bowl manually 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 eliminate excess liquid.
- Fill a medium pot with water up to about 1/3 of its capacity.
- Bring to a boil over medium-high heat.
- Fit a steamer 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 may use a bamboo steamer basket.
- Remove the spinach using tongs and place it on a serving dish.
- Repeat the process with the remaining half of the 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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