| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Hungarian | Vegetable, Hungary | 4 | Servings |
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 |
| E-Mail me at: [email protected] WALT |
INSTRUCTIONS
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. Posted to EAT-L Digest 25 November 96 Date: Tue, 26 Nov 1996 22:50:04 -0500 From: Walt Gray <[email protected]>
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