📝 About This Recipe
Hailing from the heart of Portugal's rural kitchens, Arroz de Grelos is a soul-warming 'arroz malandrinho'—a wet, saucy rice dish that celebrates the bold, slightly bitter profile of turnip greens. This recipe balances the earthy greens with a rich base of olive oil, garlic, and sweet paprika, creating a vibrant side dish that is quintessentially Portuguese. It is the perfect marriage of simplicity and deep, rustic flavor that brings the warmth of a Minho farmhouse to your table.
🥗 Ingredients
The Aromatics
- 4 tablespoons Extra virgin olive oil (use a high-quality Portuguese oil if possible)
- 1 medium Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 1 piece Bay leaf (dried)
The Core
- 1 cup Arroz Carolino (can substitute with Arborio or Carnaroli)
- 1 large bunch Grelos (Turnip Greens) (about 400g, tough stems removed and roughly chopped)
- 3.5 cups Vegetable or Chicken stock (kept hot on the stove)
- 1/4 cup White wine (dry variety like Vinho Verde)
Seasoning and Finish
- 1/2 teaspoon Sweet smoked paprika (pimentão doce)
- to taste Sea salt
- to taste Black pepper (freshly cracked)
- 1 teaspoon Red wine vinegar (to brighten the greens)
👨🍳 Instructions
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1
Begin by washing the grelos (turnip greens) thoroughly in cold water. Remove the thick, woody bottom stems and roughly chop the leaves and tender stems into 2-inch pieces.
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2
Bring a small pot of salted water to a boil. Blanch the chopped grelos for just 2 minutes. This removes excess bitterness while preserving the vibrant green color. Drain and set aside.
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3
In a wide, heavy-bottomed pot or a traditional earthenware 'tacho', heat the olive oil over medium heat.
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4
Add the finely diced onion and the bay leaf. Sauté for 5-6 minutes until the onion is translucent and soft, but not browned.
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5
Stir in the minced garlic and smoked paprika. Cook for another 60 seconds until fragrant, being careful not to burn the garlic.
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6
Add the Arroz Carolino to the pot. Stir well to coat every grain of rice with the infused olive oil, toasting it for about 2 minutes until the edges look slightly translucent.
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7
Pour in the white wine to deglaze the pan, scraping up any flavorful bits from the bottom. Let it simmer until the liquid has almost completely evaporated.
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8
Add the blanched grelos to the pot and stir to combine with the rice.
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9
Pour in 3 cups of the hot stock. Season with a pinch of sea salt and black pepper. Stir once, then reduce the heat to low-medium.
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10
Cover the pot and let it simmer gently. Portuguese rice dishes of this style should be 'malandrinho' (naughty/runny), so do not let it dry out.
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11
After about 12-15 minutes, check the rice. It should be tender but still have a slight bite (al dente). If it looks too dry, add the remaining 1/2 cup of hot stock.
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12
Turn off the heat. Stir in the teaspoon of red wine vinegar—this is a secret chef's trick to cut through the richness and balance the greens.
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13
Cover the pot and let it rest for 2 minutes before serving. The rice will continue to absorb a little liquid, reaching a perfect, soupy consistency.
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14
Taste one last time for seasoning and serve immediately in deep bowls.
💡 Chef's Tips
Always use Carolino rice if you can find it; its ability to absorb liquid while remaining creamy is essential for the 'malandrinho' texture. If turnip greens are too bitter for your palate, substitute with rapini (broccoli rabe) or even kale, though the flavor will be less traditional. Don't skip the blanching step for the greens; it ensures the final dish isn't overwhelmed by tannin and stays bright green. Never over-stir the rice once the stock is added, or you'll release too much starch and make it gummy instead of saucy. Ensure your stock is hot when adding it to the rice to maintain a consistent cooking temperature.
🍽️ Serving Suggestions
Serve as a traditional accompaniment to grilled sardines or salted cod (Bacalhau). Pair with a chilled glass of Vinho Verde, whose acidity complements the earthy greens. Accompany with a few slices of grilled Chouriço on top for a smoky, meaty contrast. Serve alongside a simple Pan-seared Pork Fillet (Lombinhos de Porco). A side of crusty Alentejo bread is perfect for mopping up the flavorful rice broth.