Brazilian recipe
Steamed Spinach (Espinafre cozido no vapor)
Steamed spinach is a staple in Brazilian home cooking, prized for its fuss-free preparation and ability to retain the vegetable's natural flavour.
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Ingredients
1 large bunch of spinach
Extra virgin olive oil to taste
Sea salt to taste
Extra virgin olive oil to taste
Sea salt to taste
Where to find ingredients
You can find fresh bunches of spinach at local wet markets or supermarket produce sections. If fresh spinach is unavailable, look for high-quality frozen chopped spinach as a substitute.
Preparation method
- Separate the spinach leaves from the thicker stems.
- Keep the thinner, tender stems attached to the leaves.
- Place the leaves into a large bowl.
- Cover with water and wash thoroughly.
- Lift the spinach out of the bowl manually rather than pouring the water away.
- This ensures that any grit or soil residue remains at the bottom of the basin.
- Place the spinach in a colander to drain off any excess liquid.
- Fill a medium saucepan with water to approximately one-third of its capacity.
- Bring the water to a boil over medium-high heat.
- Place a steamer basket or insert over the saucepan.
- Ensure that the boiling water does not make direct contact with the bottom of the basket.
- Arrange half of the spinach in the steamer basket.
- Cover the pan with a tight-fitting lid.
- Steam for about 5 minutes until the leaves have wilted.
- Avoid overcooking the greens so they do not become bitter or lose their structure.
- Alternatively, you can use a bamboo steamer basket for this process.
- Remove the spinach using kitchen tongs and transfer to a serving platter.
- Repeat the steaming process with the remaining leaves.
- Finish by drizzling with olive oil and seasoning with sea salt.
- Serve immediately while hot.
Observations
This steaming method protects the leaves' nutrients and maintains a delicate texture, resulting in a light and wholesome side dish perfect for daily meals.
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