Brazilian recipe
Steamed Spinach (Espinafre cozido no vapor)
Steamed spinach is a staple on Brazilian tables, appreciated for its simple preparation and clean, well-preserved flavor.
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Ingredients
1 large bunch spinach
Olive oil, to taste
Salt, to taste
Olive oil, to taste
Salt, to taste
Where to find ingredients
Look for fresh spinach in the produce section of supermarkets, public markets, or neighborhood wet markets. Olive oil and salt are standard pantry items; if needed, use a neutral substitute oil only if you already have it on hand.
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 helps any dirt residue stay at the bottom of the container
- Leave the spinach in a colander to drain off the excess liquid
- Fill a medium saucepan with water to about one-third of its capacity
- Bring it to a boil over high heat
- Fit a steaming basket over the pan
- Make sure the water does not come into direct contact with the basket
- Arrange half of the spinach in the basket
- Cover the pan
- Cook for about 5 minutes, until the leaves wilt
- Avoid cooking for too long so the vegetable does not turn bitter or lose its structure
- Alternatively, you can use a bamboo steamer basket
- Remove the spinach with tongs and transfer it to a serving dish
- Repeat the process with the other half of the leaves
- Finish by seasoning with olive oil and salt
- Serve immediately
Observations
This cooking method helps preserve the nutrients and texture of the leaves, making it a light and healthy side dish for everyday meals.
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