June meyer's authentic hungarian style spinac

4 Servings

Ingredients

Quantity Ingredient
1 pounds Fresh spinach or swiss chard, cooked, well drained and chopped -
OR-1 pack of frozen chopped spinach, thaw, cook and drain well
2 tablespoons Butter
1 clove Fresh garlic, finely chopped
2 tablespoons Flour
¼ teaspoon Salt
⅛ teaspoon Ground pepper
¾ cup Cream OR milk
E-Mail me at: june4@interaccess.com WALT

Directions

I never knew what spinach was until I was a teenager. My parents always planted Swiss chard, with the red veins, because the yield was greater than spinach and the flavor was milder. I remember picking the Swiss chard and washing those giant leaves for Hungarian creamed Swiss chard or spinach. This is creamed spinach with a Transylvanian touch. Regards, June Meyer.

Melt in a small saucepan over low heat 2 Tbs. butter with 1 finely chopped fresh garlic clove. Saute garlic in butter a minute or so. Do not let garlic burn or it will be bitter. Blend in 2 Tablespoons flour to make a roux. Add ¼ tsp. salt, ⅛ tsp. pepper and heat until mixture bubbles, stirring constantly. Remove from heat. Add gradually ¾ cup of cream or milk. Return to heat and stir until mixture is smooth and thickened. Blend well drained spinach into sauce and serve. Serves 4

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