Cooking from a Portuguese perspective

Posts Tagged ‘spinach

Green Purée/Esparregado de Espinafres

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This is traditional accompaniment for roast meats, particularly popular as the vegetable dish served with roast kid (cabrito). This recipe replaces the usual use of “nabiças” (the shoots of young turnip greens) for a mix of spinach and spring greens.

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Written by Pedro Rebelo

September 2, 2009 at 8:28 pm