June meyer's authentic hungarian style spinach
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 If you try one of my recipes please tell me what you think.
Posted to EAT-L Digest 25 November 96 Date: Tue, 26 Nov 1996 22:50:04 -0500 From: Walt Gray <waltgray@...>