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)

Are you craving some traditional Czech Easter food? Give this delicious green sauce made from spinach leaves a try! This easy recipe requires just a few simple ingredients and is the perfect accompaniment to cooked potatoes and hard-boiled eggs.

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 fresh
1 ½ Tablespoons unsalted butter (or sunflower oil/canola)
1 medium onion
1 clove garlic
1 ¾ cups milk lukewarm
1 ½ Tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon nutmeg ground
1 ½ Tablespoons apple cider vinegar (or freshly squeezed lemon juice)

Cups - Metric

Instructions

Place 5 ounces spinach leaves in a colander, rinse them under running water and drain. Chop the leafy greens roughly using a knife.
Peel and finely chop 1 medium onion. Peel 1 clove garlic and press it.
Heat a frying pan over medium heat and melt in 1 ½ Tablespoons unsalted butter. Add the onion and fry until golden brown. Don't forget to stir so it doesn't burn! Stir in the pressed garlic and fry for another minute or so, but no longer, or the garlic will become bitter.
Pour 1 ¾ cups milk into a glass or bowl and add 1 ½ Tablespoons all-purpose flour, whisking well so there are no lumps of flour in the milk.
Immediately add the mixture to the pan with the sautéed onions and garlic. Stir well, then reduce the heat to low. Season with 1 teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon nutmeg.
Stir in the spinach leaves, cover the pan with a lid, and let it simmer for ten minutes.
Transfer the cooked sauce to a blender, add 1 ½ Tablespoons apple cider vinegar, and blend for about a minute until smooth and creamy.
If needed, adjust the taste with additional salt, pepper, or a bit more vinegar. Your sauce is now ready to serve!

Notes

The basic recipe 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, causing 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 occasionally to prevent the sauce from sticking to the bottom of the pan.

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