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 meats, fish, and oven dishes.
The texture is smooth and the flavor combines greens, garlic, and an acidic touch that enhances the dish.
Ingredients
- 2 bunches of spinach
- 3 cloves of garlic
- 2 tablespoons of olive oil
- 1 tablespoon of flour
- 150 ml of milk or broth
- 1 teaspoon of vinegar
- Salt, pepper, and nutmeg
Preparation method
- Quickly cook the spinach and squeeze well.
- Chop or blend until you achieve 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 well prevents a watery cream.
- Vinegar should be subtle.
- Texture can be smooth or more rustic.
Possible substitutions in Brazil
- Brazilian spinach works well.
- Turnip tops can be replaced with kale or escarole.
Pairing
Goes well with roasted meats and fish. If there is wine, choose the same as the main dish. Content intended for those over 18 years old. Drink responsibly.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to the region, family, and cook.
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