Esparregado de Espinafres

Ingredients

• 1 kgspinach — washed
• 40 gbutter
• 2 tbspall-purpose flour
• 200 mlwhole milk
• 4 clovesgarlic — minced
• 1 tbspwhite wine vinegar
• 1 pinchfreshly grated nutmeg
• to tastefine sea salt

Method

1. Wash the 1 kg of spinach thoroughly under cold running water to remove any dirt or grit. Shake off excess water and roughly chop the leaves into uniform pieces to ensure even cooking.
2. In a large skillet or sauté pan, melt 40 g of butter over medium heat. Once the butter has melted and starts to foam, add 4 cloves of minced garlic. Cook the garlic gently, stirring occasionally, until it becomes fragrant and just begins to turn golden, being careful not to let it brown.
3. Add the chopped spinach to the pan in batches, stirring each batch until it wilts down before adding the next. Continue cooking until all the spinach is wilted and tender, and most of the liquid has evaporated, which should leave the spinach looking vibrant green and soft.
4. Sprinkle 2 tablespoons of all-purpose flour over the wilted spinach, stirring continuously to coat the spinach evenly. Cook for about 2 minutes, allowing the flour to absorb the remaining butter and form a light roux with the spinach.
5. Gradually pour in 200 ml of whole milk, stirring constantly to prevent lumps from forming. Continue to cook and stir until the mixture thickens to a creamy consistency that coats the back of a spoon.
6. Season the esparregado with a pinch of freshly grated nutmeg and fine sea salt to taste. Stir in 1 tablespoon of white wine vinegar, which will brighten the flavors and balance the richness of the dish.
7. Once the esparregado has reached a smooth and creamy texture, remove it from the heat. Serve warm as a side dish, allowing the flavors to meld and complement the main course.