Spinach Sauce Recipe - Špenát - Czech Cookbook

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Rinse the spinach leaves and place them in a food processor with the knife attachment.

Add 1 cup of water to the food processor to help shred the spinach.

Process the spinach until finely shredded, then set aside.

Press the garlic cloves and set aside for later use.

In a large skillet, heat 1/4 cup of olive oil over medium heat.

Add 1/3 cup of flour to the skillet and stir to combine, allowing it to cook until it gets a little color.

Gradually add 2 cups of water to the skillet, stirring continuously to avoid lumps.

Once the mixture is well combined and thickened, add the shredded spinach to the skillet.

Stir the spinach into the sauce and lower the flame to prevent burning.

Add 1 and 3/4 teaspoons of salt and the pressed garlic to the skillet, stirring to combine.

Bring the mixture to a boil before adding the egg.

Whisk the egg in a bowl to break the yolk, then slowly pour it into the boiling mixture while stirring to avoid large chunks.

Once the egg is added, allow the mixture to come back to a boil to ensure the egg is cooked through.

Finally, add 1/2 cup of whipping cream to the skillet and stir until combined, then turn off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens