Brazilian recipe
Steamed spinach
Steaming is a staple technique in Brazilian home cooking, prized for its ability to retain both the vibrant color and nutritional integrity of fresh spinach.
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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 is widely available in the produce section of local supermarkets or greengrocers. Olive oil and salt are pantry staples found in the baking and condiments aisles.
Preparation method
- Separate the spinach leaves from the thicker, woody stalks.
- Keep the thinner, tender stalks attached to the leaves.
- Place the leaves into a large bowl.
- Cover with water and wash thoroughly to remove any grit.
- Lift the spinach out of the bowl by hand rather than draining the water through a colander.
- This technique ensures that any lingering dirt or sediment stays at the bottom of the basin.
- Transfer the spinach to a colander and allow the excess water to drip off.
- Fill a medium pot with water until it reaches about 1/3 of the way up.
- Place the pot over high heat and bring to a boil.
- Fit a steamer basket over the pot.
- Ensure that the water level does not touch the base of the steamer basket.
- Place half of the cleaned spinach into the basket.
- Cover the pot with a tight-fitting lid.
- Steam for approximately 5 minutes, or until the leaves are just wilted.
- Avoid overcooking the greens, as this can lead to bitterness and loss of texture.
- Alternatively, you may use a bamboo steamer basket for this process.
- Use kitchen tongs to transfer the steamed spinach to a serving platter.
- Repeat the steaming process with the remaining half of the leaves.
- Finish by drizzling with olive oil and seasoning with salt to taste.
- Serve immediately while hot.
Observations
This simple cooking method ensures that the leaves maintain their delicate texture, resulting in a light and wholesome side dish that fits perfectly into any daily meal plan.
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