Portuguese creamed spinach (esparregado)
Recipe by PlanMyMealsUpdated
- min
- 25
- portions
- 4
- protein/portion
- 4 g
Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Wash the spinach well. Boil in water with half the salt for 3 minutes. Drain, keeping 100 ml of the cooking water, and squeeze it well.
- Chop the spinach very finely on the board, until almost a purée.
- In a pan, heat the olive oil over medium heat and fry the chopped garlic for 1 minute without browning. Sprinkle with the flour and stir for 1 minute.
- Add the spinach and the reserved cooking water and stir for 3 to 4 minutes, until it thickens to a thick cream.
- Season with the vinegar and the remaining salt, stir and serve hot.
Shopping tip
Loose or bunched mature spinach yields more than baby spinach; frozen spinach balls also work (thawed, they skip step 1). Ready-made esparregado exists, but homemade takes 25 minutes.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.