| 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: june4@interaccess.com 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 <waltgray@MNSINC.COM>
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