Preparation

wash the spinach leaves very well and let it drain. cook the spinach in water seasoned with salt. drain well.

peel and finely chop the garlic cloves and brown with margarine and olive oil. add the well drained spinach and sauté, stirring with a wooden spoon.

season with salt and pepper and reduce the puree with the magic wand. sprinkle with flour, stir and drizzle with milk. let it cook gently, stirring, until it thickens a little. rectify the salt and pepper and add a few drops of lemon juice or vinegar.

you can enrich the esparregado by adding 80 g of grated mozzarella cheese at the end.

serve as an accompaniment to fish or meat dishes.

Ingredients

  • 1 large spinach sauce
  • or 500g of frozen spinach
  • 2 garlic cloves
  • 2 tablespoons of margarine
  • 2 tablespoons of olive oil
  • salt q.s.
  • pepper q.s.
  • 1 tablespoon well filled with flour
  • about 1 dl milk
  • lemon juice or vinegar q.s.