June Meyer's Authentic Hungarian Style Spinach

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Title: June Meyer's Authentic Hungarian Style Spinach
Yield: 4 Servings
Categories: Vegetables, Hungary


1 lb Fresh spinach
-or swiss chard, cooked,
-well drained and
-chopped -
OR-1 pack of frozen chopped
-spinach, thaw, cook and
-drain well
2 tb Butter
1 cl Fresh garlic, finely chopped
2 tb Flour
1/4 ts Salt
1/8 ts Ground pepper
3/4 c Cream OR milk

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 1/4 tsp. salt, 1/8 tsp. pepper and heat until mixture bubbles,
stirring constantly. Remove from heat. Add gradually 3/4 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.
E-Mail me at: june4@interaccess.com WALT
Posted to EAT-L Digest 25 November 96

Date: Tue, 26 Nov 1996 22:50:04 -0500

From: Walt Gray