Spinach Sauce

Petra Kupská presents Czech green spinach sauce, špenátová omáčka, with potatoes and hard-boiled eggs. Her selected recipe uses fresh spinach leaves, yellow onion, garlic, butter, whole milk, flour and seasonings.

The spinach is rinsed under running water, drained and roughly chopped. The onion is peeled and finely chopped, and the peeled garlic clove is pressed.

The onion fries in the selected unsalted butter until golden brown, then the garlic is added briefly. Milk and flour are whisked separately until smooth and stirred into the pan.

The heat is reduced before salt, ground black pepper and ground nutmeg are added. The spinach goes in next, and the covered mixture simmers before being blended with the apple cider vinegar until smooth and creamy.

Kupská serves the sauce beside boiled potatoes drizzled with melted butter, with a halved hard-boiled egg in the sauce. She offers green herbs as a garnish and says she chose thyme for her serving.