Esparregado de Nabos e Espinafres
A classic Portuguese velvety purée of tender turnip greens and spinach cooked in olive oil, garlic, and flour, seasoned with a splash of white wine vinegar and nutmeg.
Ingredients
- • 500g fresh turnip greens (grelos) or spinach, blanched and squeezed dry
- • 4 tbsp Portuguese extra virgin olive oil
- • 3 cloves garlic, finely minced
- • 2 tbsp plain flour, 100ml warm milk or vegetable water
- • 1 tbsp white wine vinegar, pinch of nutmeg, salt and black pepper
Preparation Steps
Blanch greens in boiling salted water for 4 minutes. Refresh in cold water, squeeze out all liquid, and chop finely (or blend briefly for a silky texture).
Heat olive oil in a saucepan over medium-low heat. Add minced garlic, cooking for 2 minutes until fragrant without browning.
Stir in the chopped greens and cook for 2 minutes. Sprinkle the flour over the greens and stir well to cook the roux. Gradually pour in the warm milk or vegetable cooking water, stirring vigorously until a thick, glossy, creamy purée forms.
Season with nutmeg, salt, black pepper, and splash with white wine vinegar to give its signature bright tang. Serve warm.