It’s been raining for days here in the south of Spain, and for many of us, it’s a welcome blessing. The rain brings life to the orchards, making it the perfect excuse for a cozy cooking day in the countryside. With the ground soaked and the chards in the orchard looking fresh, shiny, and crunchy, it’s the ideal time to prepare one of my favorite Easter recipes: Porrilla de Acelgas (chards in yellow sauce).
This humble yet flavorful dish has been a family tradition for as long as I can remember. My mother, despite calling it “Spinach,” always made it with chards. As a child, I was enchanted by the vibrant yellow sauce she achieved using food coloring. Today, I skip the coloring and use turmeric instead, not only for its golden hue but also for its earthy flavor and health benefits.
A simple yet delicious recipe
This dish is easy to prepare, making it a go-to choice for any cooking enthusiast. Here’s how to bring the flavors of Andalusia to your table:
Ingredients for 4 people:
- A good bunch of chards (or spinach)
- 2 garlic cloves
- 1 slice of bread
- Paprika (sweet or smoked, your choice)
- A pinch of cumin
- 1 tbsp of vinegar
- Olive oil, salt, and pepper to taste
- Optional: 4 eggs and a touch of turmeric
Step-by-Step instructions
- Prepare the chards
Start by rinsing and chopping the chards. Steam them for about 10 minutes until tender. - Make the sauce base
In a frying pan, heat a generous drizzle of olive oil. Peel the garlic cloves and fry them alongside the slice of bread until golden. Transfer the garlic and bread to a blender, add 1 tablespoon of vinegar and a cup of the chards’ cooking liquid, and blend until smooth. Set this mixture aside. - Cook the chards
In the same pan, sauté the steamed chards with a little olive oil. Add ½ tablespoon of paprika, a pinch of cumin, and stir well. Quickly pour in the blended sauce, season with salt and pepper, and let it simmer until the liquid is mostly absorbed. - The final touch
If you’re feeling indulgent, crack one egg per person over the simmering chards and let them cook until the whites are set and the yolks are runny. For an extra burst of color and flavor, sprinkle in some turmeric as the sauce reduces.
Why you’ll love this dish
Porrilla de Acelgas is more than just a recipe; it’s a reflection of simple, wholesome Mediterranean cooking. The earthy notes of cumin and turmeric, the tang of vinegar, and the richness of olive oil combine to create a dish that’s comforting, nutritious, and utterly satisfying.
Whether you’re looking for a hearty vegetarian meal or a unique way to celebrate Easter, this traditional Andalusian recipe is sure to delight your taste buds.
Ready to bring a bit of southern Spain to your kitchen? For more authentic recipes and cooking inspiration, visit A Cooking Day.
