Brazilian Roasted Spinach Stew

Introduction

A few weeks ago I found myself stepping into a charming little kitchen in a coastal town in Brazil. My neighbor approached me with a weird-looking green bowl, and I was surprised to see it was a warm bowl of goo. The dish wasn’t a beautiful soup, and it was not a complex stew either. It was simply a bowl of warm roasted spinach accompanied with a lovingly spiced broth with a hint of smoked tomato, garlic, and a dash of coconut. The broth was somewhere between a warm hug, and your favorite soup as a kid. It was the kind of dish you felt was a family recipe passed down with love as I was told by my grandmother.
I want to remember that feeling which is why I developed this recipe which is quite easy to follow and is vegetarian and pescatarian friendly. Not to mention, it is the perfect dish to whip up during weeknights often found in the United States and Europe. The question most of you must be thinking is, “How do I make Brazilian Roasted Spinach Stew?” I believe I have the right answer for you.
This is bottomless cereal, and for what it has to offer, takes hardly anything from you. It is a wonderful accompaniment to crostini, and a massive favorite on colder nights served alone with a bowl of rice or even a dollop of yogurt.

Ingredients

This is a wonderful example of something from which staples can be readily pulled. The following ingredients all have an exceptional affinity for each other.

-300 grams of spinach, washed and chopped roughly

-30 milliliters of olive oil

-150 grams of onions, chopped finely

-4 cloves of garlic, minced

-1 tomato, chopped, or 1 cup of canned (or otherwise) diced tomatoes

-100 grams of red or orange bell pepper, washed and chopped (optional)

-1 teaspoon of

-1/2 teaspoon of ground cumin

-1 cup of vegetable or light chicken broth

-1/2 cup of (optional)

-Salt and black pepper

-1/2 of a lime or a lemon, juiced

-1 large handful of fresh cilantro or parsley, chopped for garnish-Shredded cooked chicken, 1 cup (drained) or pan-fried tofu for optional protein

Preparation Steps

This is an incredibly easy one-pot wonder that you can have on the table within 30-40 minute for an absolutely warming and hearty stew to comfort you at the end of the day.

-High broil the oven, then turn on the broiler: In a large bowl, drizzle the spinach with 1 tablespoon olive oil, add a pinch of salt, and toss to coat. Roast until edges are lightly charred for about 4 to 6 minutes. Take them out of the oven and roughly chop them.

-In a large pot add the rest of the oil and turn on the heat to medium. Then add the chopped onion and salt. Stir until the onion is translucent for about 5 to 7 minutes.

-Add the minced garlic and let it sit for 30 to 45 seconds until the garlic is fragrant, but do not allow it to brown.

-Add the chopped tomatoes and red bell pepper if you are using it. Allow it to simmer for about 4 to 5 minutes until the tomatoes start to break down.

-Add the salt, pepper, the smoked paprika, and cumin and stir the vegetables until the spices coat them fully. Allow the spices to sit for 1 minute.

-Add the broth and allow it to come to a light simmer, stirring to lift the bottom of the pot. Then, add the roasted spinach and stir to combine.
Let everything cook for about 5 to 8 minutes, allowing the flavors to combine and the ingredients to mix.

-If using coconut milk, include it at this step then change the seasoning of the dish by adding salt and black pepper to taste. A squeeze of lime or lemon adds brightness. Fold in the protein to warm to the desired temperature.

-The stew may be made heavier as desired. If too thin, uncovered simmer for a few minutes. If too thick, stir in more broth. For the rest, taste, adjust seasoning, then simmer for a while.

-Serve steaming hot, with a sprinkle of cilantro or parsley on top. It also goes well with steamed rice or farofa, or with slices of crunchy toasted bread.

Tips and variations

-If desired, add more substance to the stew. A can of drained white beans ( or ) will add protein and a creamy texture to the soup. This is the most straightforward suggestion to add.
-If you want a more smoky flavor, use a teaspoon of instead of the smoked paprika.
-Is it coconut free? Just omit the coconut milk and add an additional 1/2 cup (120 ml) of broth with a splash of cream or yogurt.
-Are you looking for new veggie ideas? Spinach can be replaced with kale or chard. It takes a quick roast and a simmer to work the magic. With chard, you will need to simmer for a while.
-Knowing your vegan options? Swapping out broth for any dairy or meat is a game changer. This year round Easy Roasted Spinach Stew (Brazilian) is so versatile that you can put in pretty much whatever you want!

Last Paragraph

What is paramount in the experience of the ‘Brazilian Authentic Roasted Spinach Stew’, is the enveloping warmth, and the comforting delight. The way the warmth is enveloped within in a melancholic smokiness, is a sweet touch to a dish that nearly cooks itself, does wonders. This is one of those you can cook during the week for dinner — which is fast, and helps you relax. Or, those weekends that you want to hang out with friends, and want something easy. One of the coolest things is that in Brazil, one ‘pot, one vegetable’ meals is a key highlight of the week! Each region does have their personalized way of cooking the dish. But all country, this stew is something that people are proud of because of the simplicity and all the flavors that burst in their mouth.
What do you have to lose to try it? But before anything, do come back as there are so many other rewards waiting for you out there. If you do try out this recipe, which I hope you do, I hope to get any feedback, suggestions, or any thoughts that come to your mind.

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