Sauce Feuilles — Print Recipe — The Culinary Codex

Mixed leafy greens slow-cooked with dried fish, palm oil, and onions into a thick, savoury sauce that is the everyday accompaniment to gozo.

Ingredients

1 Wash and chop the leafy greens thoroughly. If using tougher greens like amaranth, chop very finely.
2 Soak dried fish in warm water for fifteen minutes, then drain, remove bones, and flake into small pieces.
3 Heat palm oil in a pot over medium heat. Sauté chopped onion until softened.
4 Add the chopped greens and water. Stir well, cover, and cook for fifteen minutes until greens are wilted and tender.
5 Add flaked dried fish and optional chilli pepper. Cook for ten more minutes until the sauce is thick.
6 Adjust salt and serve hot over gozo as a daily accompaniment.

Did You Know?

The specific greens used in sauce feuilles vary by region — amaranth in the north, spinach in the south.