Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Arroz de grelos is a fresh, aromatic side dish commonly served in Portugal.
Turnip greens bring a gentle bitterness that balances roast meats, rojões and bacalhau.
Ingredients
- 1 cup of rice
- 1 bunch of turnip greens or kale
- 1 small onion
- 2 garlic cloves
- 60 ml olive oil
- 3 cups of hot broth
- Salt and pepper
Method
- Wash and chop the turnip greens.
- Sauté the onion and garlic in olive oil.
- Add the rice and stir quickly.
- Add the hot broth.
- When the rice is nearly done, add the turnip greens.
- Cook until moist and tender.
Tips from Empório Portugal
- Add the turnip greens at the end to keep their colour.
- The rice may be left slightly brothier.
- Finely slice the kale.
Possible substitutions in Brazil
- Kale can replace turnip greens in Brazil.
- Escarole also works.
Pairing
It pairs with oven-baked meats and bacalhau. With wine, choose a light red wine or a young white wine. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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