Brazilian recipe
Steamed spinach (Espinafre cozido no vapor)
Steamed spinach is a Brazilian classic, valued for its practical preparation and preserved fresh flavour.
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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
Spinach, olive oil and salt can be found in supermarkets, produce markets and general food shops. If large bunches of spinach are unavailable, use fresh spinach leaves as a substitute, keeping the large bunch as ideal.
Preparation method
- Separate the leaves from the thicker stalks
- Keep the thinner stalks together with the leaves
- Place the leaves in a bowl
- Cover with water and clean well
- Remove the spinach from the bowl by hand instead of draining the water
- This ensures that any dirt remains at the bottom of the container
- Leave the spinach in the colander to remove excess liquid
- Fill a medium pan with water to about 1/3 of its capacity
- Place over heat until it comes to the boil
- Fit a steaming basket over the pan
- Make sure the water does not touch the basket directly
- Arrange half the spinach in the basket
- Cover the pan
- Cook for about 5 minutes until the leaves wilt
- Avoid long cooking times so the vegetable does not become bitter or lose its structure
- Alternatively, you can use a bamboo steamer basket
- Remove the spinach with tongs and place on 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 preserves the nutrients and texture of the leaves, resulting in a light and healthy side dish for everyday meals.
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