Brazilian recipe
Steamed Spinach (Espinafre cozido no vapor)
Steamed spinach is a classic side dish, valued for its efficient preparation method and for preserving the vegetable's natural 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
Spinach can be found in the fresh produce section of local supermarkets or greengrocers. Olive oil and salt are pantry staples available at any grocery retailer.
Preparation method
- Separate the leaves from the thicker stems
- Keep the thinner stems attached to the leaves
- Place the leaves in a bowl
- Cover with water and wash thoroughly
- 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
- Place over heat until it reaches a boil
- Fit a steamer basket over the pot
- Ensure that 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 with tongs and place it on a serving platter
- Repeat the process with the remaining half of the leaves
- Finish by seasoning with olive oil and salt
- Serve immediately
Observations
This cooking method effectively preserves the nutrients and delicate texture of the spinach leaves, resulting in a light and healthy side dish suitable for any day of the week.
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