Hungarian Style Spinach (Magyaros Spenotfozelek)

~Leslie~'s Note:

This is creamed spinach with a Transylvanian touch.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 lb fresh spinach or 1 lb swiss chard , cooked, well drained and chopped
• 2 tablespoons butter
• 1 fresh garlic clove , finely chopped
• 2 tablespoons flour
• ¼ teaspoon salt
• 1⁄8; teaspoon ground pepper
• ¾ cup cream or ¾ cup milk

Directions:

1. Melt butter in a small saucepan over low heat.
2. Add garlic clove.
3. Saute garlic in butter a minute or so.
4. Do not let garlic burn or it will be bitter.
5. Blend in flour to make a roux.
6. Add salt and pepper and heat until mixture bubbles, stirring constantly.
7. Remove from heat.
8. Gradually add cream or milk.
9. Return to heat and stir until mixture is smooth and thickened.
10. Blend well drained spinach into sauce and serve.

Reviews

[PhotoMama]

I grew up in an Austrian/Hungarian home, and this recipe brings me back to my childhood! The only tweaking I did was to add a few scrapes of fresh nutmeg for added seasoning, 'cause that's what my dad used to do. (he was a professional Austrian chef) YUMMM! I also used soy milk and margarine to keep this dish non-dairy.

[Chef #1069699]

My Hungarian mother makes this all the time, it's one of my favorite recipes, yum! The only difference is, when it's all done, she stirs in a healthy dollop of sour cream too! Delish!