Brazilian recipe
Steamed Spinach
Steaming is a classic Brazilian culinary technique, highly regarded for keeping the spinach leaves vibrant, tender, and nutrient-rich.
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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
You can find fresh bunches of spinach at local markets or produce sections of general grocery stores. Extra virgin olive oil and salt are pantry staples available at any local food market.
Preparation method
- Separate the leaves from the thickest stalks.
- Keep the thinner, more tender stalks attached to the leaves.
- Place the spinach leaves into a large bowl.
- Cover with water and wash thoroughly.
- Lift the spinach out of the bowl by hand rather than draining the water out.
- This ensures that any grit or soil remains at the bottom of the container.
- Leave the spinach in a colander to drain away excess liquid.
- Fill a medium pot with water until it reaches about one-third of the way up.
- Bring the water to a boil over medium-high heat.
- Place a steam basket securely over the pot.
- Ensure that the water does not touch the base of the basket.
- Arrange half of the spinach in the steam basket.
- Cover the pot with a lid.
- Steam for approximately 5 minutes until the leaves are just wilted.
- Avoid overcooking to prevent the vegetables from turning bitter or losing their structure.
- Alternatively, you may use a bamboo steamer basket if you prefer.
- Use tongs to remove the spinach and transfer it to a serving platter.
- Repeat the process with the remaining spinach leaves.
- Season the dish with olive oil and salt to taste.
- Serve immediately while warm.
Observations
This cooking method gently softens the leaves while preserving their natural color and texture. It is a light and nutritious side dish perfect for any meal, focusing on the simple, clean flavor of the greens.
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