Brazilian recipe
Steamed Spinach (Espinafre cozido no vapor)
Steamed spinach is a classic side dish, highly valued for its quick preparation and ability to retain its fresh, natural flavor.
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Ingredients
1 large bunch of spinach
Olive oil to taste
Salt to taste
Olive oil to taste
Salt to taste
Where to find ingredients
Fresh spinach can be found in the produce section of local markets and village grocery stores. Use extra virgin olive oil and sea salt available in the pantry aisles of general retailers.
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 to remove any grit.
- Remove the spinach from the bowl by hand instead of pouring out the water.
- This ensures that any remaining dirt settles at the bottom of the container.
- Place the spinach in a colander to drain any excess liquid.
- Fill a medium-sized pot with water to about one-third of its capacity.
- Bring the water to a boil over medium-high heat.
- Fit a steamer basket securely over the pot.
- Ensure that the water does not come into direct contact with the base of the basket.
- Arrange half of the spinach in the basket.
- Cover the pot with a lid.
- Steam for approximately 5 minutes until the leaves have wilted.
- Avoid overcooking to prevent the vegetables from turning bitter or losing their structure.
- Alternatively, you may use a bamboo steamer basket for this process.
- Remove the spinach using kitchen tongs and transfer to a serving platter.
- Repeat the process with the remaining leaves.
- Finish by seasoning with olive oil and salt.
- Serve immediately.
Observations
This cooking method effectively preserves the nutrients and delicate texture of the greens, making for a light and healthy addition to any daily meal.
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