June Meyer's Authentic Hungarian Style Spinach

Title:
June Meyer's Authentic Hungarian Style Spinach

Yield:
4 Servings

Categories:
Vegetables,
Hungary




Ingredients:





     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