Esparregado is a spoonable green puree served alongside fish and meat in Portugal. Spinach is briefly blanched and finely chopped, then bound with garlic warmed in olive oil and a little flour. A few drops of vinegar brighten it after it comes off the heat. Its texture falls between a puree and a sauté, and it cooks briefly to preserve its green color.
Trim the roots and thick stems from the spinach. Wash the leaves in three changes of water, until no sand remains at the bottom of the last bowl.
Bring two liters of water with 15 g of salt to a rolling boil. Add the spinach and blanch for 2 minutes. Reserve 100 ml of the cooking water, drain the spinach, cool it immediately under cold running water, then squeeze out the liquid by the handful.
Finely chop the squeezed spinach on a cutting board until almost pureed, or pulse it briefly in a food processor. It should not be completely smooth; retain some fibrous texture.
Warm the olive oil in a wide skillet over low heat. Stir the finely chopped garlic for 2 minutes without letting it brown. Add the flour and stir for 1 minute, until its raw smell is gone.
Add the spinach and reserved cooking water. Cook, stirring, for 4–5 minutes, until the mixture is glossy and gathers on a spoon. Season with salt, black pepper, and nutmeg.
Remove from the heat, add the apple cider vinegar, stir one time, and serve hot.
Add the vinegar to the spinach after removing it from the heat, just before serving; spinach left sitting with acid loses its color and turns olive green. Allergen: Contains wheat (gluten) from the flour. Check bread crumbs and packaged ingredients for other allergens.
Ispanağı haşladıktan sonra soğuk suya alıp sıkmak rengi koruyor, sıkmadan kıyınca ezme sulu kaldı ve unla bağlanmadı. Sirkeyi de en sona, ocaktan aldıktan sonra koymak gerekiyor.
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