Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Esparregado is a creamy side dish, served with meat, fish and oven dishes.
The texture is smooth, while garlic and a subtle acidic note balance the dish.
Ingredients
- 2 bunches of spinach
- 3 garlic cloves
- 2 tablespoons of olive oil
- 1 tbsp flour
- 150 ml milk or broth
- 1 tsp vinegar
- Salt, pepper and nutmeg
Method
- Blanch the spinach briefly, then drain and squeeze it well.
- Chop or blend to a fine texture.
- Sauté garlic in olive oil.
- Add flour and then milk or broth.
- Add the spinach and cook until creamy.
- Finish with vinegar and nutmeg.
Tips from Empório Portugal
- Squeezing the greens well prevents a watery purée.
- Use the vinegar sparingly.
- Texture can be smooth or more rustic.
Possible substitutions in Brazil
- Spinach commonly available in Brazil works well.
- Turnip greens can be replaced with collard greens or escarole.
Pairing
It pairs with roast meats and fish. If serving wine, choose the same wine as for the main course. 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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