Esparregado

Name: Esparregado
Cook time: 22 min
Total time: 22 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 600g Spinach, fresh, washed and trimmed; 3 cloves of Garlic, finely sliced; 3 tbsp Extra Virgin Olive Oil; 2 tbsp All-purpose Flour; 200ml Milk; 1 tbsp White Wine Vinegar; 1/2 tsp Salt, fine, to taste; 1/4 tsp Pepper (Black); 1 pinch of Nutmeg, ground

Esparregado is a creamy, comforting Portuguese spinach side that pairs silky béchamel with garlicky wilted greens. Brightened with a splash of vinegar and a hint of nutmeg, this velvety dish makes a simple vegetable feel rich and indulgent — perfect alongside grilled fish, roasted meats, or crusty bread.

Esparregado is a creamy, comforting Portuguese spinach side that pairs silky béchamel with garlicky wilted greens. Brightened with... Show more

Traditional Portuguese Recipe

Health Grade

B+ · Healthy

Time

20 min

Price

0,38 €

Calories

141 kcal

vegetarian

low calorie

quick

easy

Method

Wash the spinach

Rinse the spinach very well in a few changes of cold water, lifting it out each time so any grit stays behind. Trim off any thick or tough stems, then shake or spin the leaves dry. A little moisture clinging to the leaves is helpful, but they should not be dripping wet.

Slice the garlic

Peel the garlic and slice it thinly and evenly. Thin slices soften quickly and flavor the oil well without leaving harsh, undercooked bits in the finished esparregado.

Heat the oil

Set a large skillet or sauté pan over medium heat and add the extra virgin olive oil. Let it warm for about 1 minute, until it looks fluid and lightly shimmery.

Wilt the spinach

Add the garlic to the warm oil and cook for 30 to 60 seconds, stirring, until fragrant. Add the spinach in handfuls, stirring each batch as it collapses before adding more. Cook for 3 to 5 minutes, stirring often, until all the spinach is wilted and most of the moisture in the pan has cooked away.

Build the base

Sprinkle the all-purpose flour over the spinach and stir well for 1 minute so the flour loses its raw taste. Pour in the milk a little at a time, stirring constantly and scraping the bottom of the pan, until everything comes together into a smooth, creamy mixture.

Season and thicken

Stir in the white wine vinegar, salt, pepper, and nutmeg. Keep cooking over medium-low heat for 3 to 5 minutes, stirring often and pressing the spinach lightly with your spoon, until the mixture is thick, creamy, and spoonable. If it seems too thick, loosen it with a small splash more milk; if it seems loose, cook it a little longer.

Taste and serve

Taste the esparregado and adjust the salt, pepper, or vinegar if needed. Serve it warm as a soft, savory side dish; it should hold gently on the spoon without being dry or stiff.