Czech Green Spinach Sauce (Špenátová Omáčka)

Czech green spinach sauce served with boiled potatoes and a halved hard-boiled egg.

Czech Green Spinach Sauce (Špenátová Omáčka)

Fancy a taste of Czech Easter food? Then don't hesitate and dig into this incredibly delicious green sauce made from spinach leaves! An easy recipe with a few simple ingredients that goes perfectly with cooked potatoes and a hard-boiled egg.

Course Sauce

Cuisine Czech

Keyword czech easter food, Green leaves, Spinach recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 136kcal

Author Petra Kupská

Ingredients

5 ounces spinach leaves (140 g) fresh
1 and ½ Tablespoons unsalted butter or Canola/sunflower cooking oil
1 onion medium size
1 clove garlic large, or two smaller ones
1 and ¾ cups whole milk (420 ml) lukewarm
1 and ½ Tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon black pepper ground
¼ teaspoon nutmeg ground
1 and ½ Tablespoons apple cider vinegar or freshly squeezed lemon juice

Instructions

Place the spinach leaves in a colander, rinse them under running water and drain. Chop the leafy greens roughly using a knife.
Peel and finely chop the onion. Remove the skin from the garlic clove and mash it either with a press or with a chef's knife.
Heat a frying pan over medium heat and melt the butter. Add the onion and fry until golden brown. Don't forget to stir so it doesn't burn! Stir in the crushed garlic and fry for another minute or so, but no longer, or the garlic will burn and become bitter.
Pour the milk into a glass or bowl and add the flour, whisking well so there are no lumps of flour in the milk.
Immediately add to the pan with the base of frying onions and garlic. Stir well. Reduce heat to one-third. Season with salt, ground pepper, and nutmeg.
tir in your spinach leaves, cover the pan with a lid, and let simmer for ten minutes.
Transfer the cooked sauce to a blender, and add vinegar. Mix for about a minute until smooth and creamy.
Season the sauce with salt, pepper, or a little more vinegar if necessary, and the sauce is ready to serve!

Notes

Makes 4 portions.
SERVING: Arrange the boiled potatoes on a plate and drizzle with melted butter. Pour the spinach sauce beside them. Place a halved hard-boiled egg in the sauce and garnish with green herbs for a nice color contrast.
Variations: Instead of boiled potatoes, use sliced Czech potato dumplings. Instead of a hard-boiled egg, cook a sunny-side-up style egg in a frying pan.
Do you have leftover spinach sauce? Pour it into a container, cover with foil or plastic wrap, and store in the refrigerator for up to four days.
REHEATING: The sauce is thickened with a little flour, which causes it to thicken slightly during storage. To reheat, pour it into a small saucepan, stir in a tablespoon of water and heat over medium heat. Stir from time to time to prevent the sauce from sticking to the bottom of the pan.

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