Brazilian recipe
Steamed Spinach (Espinafre cozido no vapor)
Steamed spinach is a practical classic, known for its simple preparation and 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
Look for spinach in the fresh produce section of your local market or greengrocer. Olive oil and salt are usually available in the cooking oils and seasonings aisles. If needed, a bamboo steamer or steaming basket can be found in kitchenware shops.
Preparation method
- Separate the leaves from the thicker stems
- Keep the thinner stems attached to the leaves
- Place the leaves in a bowl
- Cover with water and wash well
- Remove the spinach from the bowl by hand instead of draining the water
- This helps any dirt residue stay at the bottom of the bowl
- Leave the spinach in a colander to drain off the excess liquid
- Fill a medium saucepan with water to about one-third of its capacity
- Bring to a boil over medium heat
- Fit a steaming basket over the pan
- Make sure the water does not come into direct contact with the basket
- Arrange half of 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 turn bitter or lose its structure
- Alternatively, you can use a bamboo steaming basket
- Remove the spinach with tongs and transfer it to 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 helps keep the leaves’ texture and nutrients intact, making for a light, healthy side dish for everyday meals.
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