Brazilian recipe
Steamed Spinach (Espinafre cozido no vapor)
Steaming spinach is a classic Brazilian technique that highlights the vegetable's natural flavor while keeping it light and vibrant.
0.0 / 5 by 0 Reviews
Ingredients
1 large bunch of spinach
Olive oil to taste
Salt to taste
Olive oil to taste
Salt to taste
Where to find ingredients
You can find fresh bunches of spinach at local produce markets or the vegetable section of supermarkets. For the best result, select leaves that look vibrant and firm. Olive oil and salt are pantry staples available at any grocery store.
Preparation method
- Separate the leaves from the thickest stalks.
- Keep the thinner stalks attached to the leaves.
- Place the leaves in a large bowl.
- Cover with water and wash thoroughly.
- Remove the spinach from the bowl by hand instead of draining the water.
- This ensures that any debris or dirt remains at the bottom of the basin.
- Place the spinach in a colander to drain excess liquid.
- Fill a medium pot with water to about one-third of its capacity.
- Bring the water to a boil over medium-high heat.
- Place a steam basket over the pot.
- Ensure that the boiling 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 have wilted.
- Avoid overcooking to prevent the vegetable from becoming bitter or losing its structure.
- Alternatively, you may use a bamboo steamer basket.
- Remove the spinach using kitchen tongs and transfer to a serving platter.
- Repeat the process with the remaining leaves.
- Finish by seasoning with olive oil and salt.
- Serve immediately.
Observations
This cooking method effectively preserves the nutrients and delicate texture of the leaves, making it a healthy and simple side dish for everyday meals.
Ratings and comments