Brazilian recipe
Steamed Spinach (Espinafre cozido no vapor)
Steamed spinach is a classic Brazilian side dish, prized for its practical preparation and for preserving the natural flavor of the leaves.
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Ingredients
1 large bunch of spinach
Extra virgin olive oil to taste
Salt to taste
Extra virgin olive oil to taste
Salt to taste
Where to find ingredients
Fresh spinach can be found in local produce markets and grocery stores. Extra virgin olive oil is available in all supermarket cooking oil aisles.
Preparation method
- Separate the leaves from the thicker stalks.
- Keep the thinner, more tender stalks along with 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 remaining dirt stays at the bottom of the container.
- Leave the spinach in a colander to drain any excess liquid.
- Fill a medium pot with water until it reaches about 1/3 of its capacity.
- Place over medium-high heat until the water comes to a boil.
- Fit a steamer basket onto the pot.
- Make sure the boiling water does not come into direct contact with the steamer 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 prolonged cooking times so the greens do not turn bitter or lose their structure.
- Alternatively, you can use a bamboo steamer basket.
- Remove the spinach using tongs and place it on a serving platter.
- Repeat the process with the remaining leaves.
- Finish by seasoning with olive oil and salt to taste.
- Serve immediately.
Observations
This cooking method effectively preserves the nutrients and delicate texture of the spinach, resulting in a light and healthy side dish suitable for any day of the week.
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