soup of what’s leftover from the artichokes
27 March, 2018

Winter Recipe


The Espigall is a variety of green cabbage similar to kale which grows in Garraf, this patch of land between Barcelona and Tarragona where Sitges belongs. They were on the verge of disappearing, but thanks to a farmer in Vilanova i la Geltrú, who kept the seeds, nowadays they have resurged. They have a higher amount of antioxidants than Broccoli. It's a superfood! It’s ours and it’s local


  • 200 gr. espigalls
  • 75 gr. butter
  • 2 tablespoons of flour
  • 2 glasses of milk
  • 50 gr. blue cheese


  1. Boil the espigalls in salted water for 10 minutes. Drain well, leaving them in a colander for a while.
  2. Put the butter in a pan and sauté the espigalls slightly.
  3. Add the flour, constantly stirring until the espigalls have absorbed it.
  4. Add milk slowly, while stirring, until you get a thick béchamel.
  5. Add blue cheese and stir until melted.
  6. Put the dough in a dish and let it cool.
The recipe is from Tina Cocina and in her blog she posts a video of how to make croquettes from this dough without getting your hands dirty. Here is the the link:

Bon Appetite!

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