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Portuguese Recipe: Spinach Mousse

Cooking 25 Preparation 20 2 easy
Recipe type: Salad Cuisine: Portuguese

Portugal’s Esparregado de Espinafres (spinach mousse) contains the ideal balance of velvety textures and earthy notes. The dish offers up layers of flavor without masking the essence of the greens. At its peak in springtime, spinach is an ideal choice for Easter.

But don’t stop at spinach. How about chard (nabiça)? The Portuguese are huge fans of these leafy greens and throw them into soups, or into their “Esparregado.” Summertime is when these babies start to bloom!

If you’re needing additional culinary support for Easter, why not try Portuguese roasted kid, grilled fish, kale soup or carob cake! Or better yet, come to Portugal and receive a personalized culinary tour designed just for you!


  • 1 freshly washed bunch of fresh spinach leaves (or chard)
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 teaspoon full of butter
  • 1 tablespoon full of unleavened wheat flour
  • Nutmeg (to taste)
  • 1/2 cup of milk
  • Salt (to taste)
  • Pepper (to taste)


  • Boil the greens in salt water until just tender. If you’re only using spinach, feel free skip this step.
  • In the meantime, grab a large bowl and fill with ice water. Once the greens are cooked down, drain and drop them into the bowl to stop the cooking process. Squeeze out excess liquid, give it a coarse chop and set aside.
  • In a deep skillet, sauté the minced garlic and bay leaves in olive oil on low heat until golden. Be careful not to burn. Remove the bay leaves and add the greens. Saute until the greens lose water.
  • Option: take the greens out and puree to your preference
  • Add butter into the pan with the greens and slowly add flower. Stir well. Once evenly mixed, slowly and while stirring, add the milk.
  • Season with a little pepper, red wine vinegar and grated nutmeg. Stir well until bubbling. Remove from heat and let stand several minutes to serve. 


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