Mountain Spinach in Creamy Sauce with Smoked Sausages – Done in 30 Minutes!
If you think red orache (mountain spinach) is boring, you haven’t tasted it with creamy milk, smoky sausage, and polenta!
Mountain Spinach (red orache) in Creamy Sauce with Smoked Sausages
Course: LunchCuisine: RomanianDifficulty: Easy4
servings10
minutes25
minutes240
kcal35
minutesDid you know that red orache ( mountain spinach) is more than just a spring ingredient?
With its deep red leaves and delicate flavor, red orache not only adds a beautiful color—especially to soups—but it’s also a natural source of antioxidants, vitamins, and minerals. Plus, it has detoxifying properties, supports digestion, and… it’s the perfect excuse to cook something tasty and healthy!
If you haven’t tried it yet with milk, smoked sausage, and polenta, trust me—it’s worth every bite.
The way I cooked it this time is similar to how I prepare spinach or nettles. Meat is completely optional, but I have to admit that as a child, my mom used to serve us a piece of meat from the pot on the side, and it turned the meal into a real feast.
Traditional and rustic—these words are familiar on my blog. They describe the dishes closest to my heart, which I lovingly try to keep alive.
Follow the step-by-step recipe and see how easy it is to prepare a delicious lunch!
Ingredients
Ingredients for red orache (mountain spinach) (4 servings):
500-600 g red orache (or green)500 ml milk
400 g smoked sausage (or any meat you prefer)
2 green garlic stalks (or a few garlic cloves)
2-3 tablespoons of oil
2 tablespoons of oil
2 tablespoons of vinegar or lemon juice for the water used to blanch the orache
salt and peper to taste
Ingredients for polenta (4 servings):
1 liter water250 g cornmeal (medium-ground, for polenta)
1 teaspoon salt
(opțional) 50 g butter or 50 g grated cheese – for extra flavor and creaminess
Preparation
- It’s very important to have all your ingredients prepared from the start. If possible, weigh them ahead of time. If not, you can prep as you go—there are no complicated steps, just make sure not to stray too far from the stove.
- Let’s get started!
I put a pot of water on the stove and added 2 tablespoons of vinegar — a little trick to help keep the orache’s color bright.
Once the water started boiling, I added the well-washed orache leaves and left them in for just 1 minute — no longer!
I immediately took them out, rinsed them under cold running water to stop the cooking process, and then let them drain. - I chopped the sausages and green garlic — you can make the pieces as big or as small as you like.
A little tip: choose sausages that aren’t overly seasoned. We want to highlight the orache’s flavor and the dish’s delicate aromas, not overpower them. - After letting the orache cool down a bit, I squeezed out the excess water and chopped it—not too finely, so it keeps a nice texture.
I started cooking by frying the pieces of sausage. At the same time, I put the water on to boil for the polenta, so I could prepare both in parallel and have everything ready around the same time. - I removed the crispy sausages from the pot, and in the remaining fat, I gently sautéed the green garlic.
A big tip: if you’re using garlic with large cloves, be careful not to burn it, as it cooks very quickly!
Once the garlic softened, I added the flour and stirred quickly to combine everything well. - I added the milk in two batches, stirring well with a spoon—especially on the bottom of the pot—to scrape up any tasty bits left by the sausages.
Then I added the chopped orache, gently mixing it into the pot.
I let everything simmer on low heat until the sauce thickened and the flavors melded beautifully. - And here we are at the end of the recipe. The polenta is ready, I quickly fried a sunny-side-up egg, and now we’re all set to serve.
If you try this dish, let me know what you think and what you liked the most. And if you have your own version, I’m really curious to discover it!
Until next time, happy cooking and meals filled with smiles!
