Hungarian Style Spinach (Magyaros Spenotfozelek)

Submitted by Leslie

"This is creamed spinach with a Transylvanian touch."

 

• Ready In: 15mins
• Ingredients: 7
• Serves: 4

ingredients

• 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
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon ground pepper
• 3⁄4 cup cream or 3/4 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

[SusanSuszko]

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!

 

[jo.marie719]

I haven't really tried this yet; but ate it many times growing up and then whenever I would visit my parents. My mom always made sure I had my creamed spinach from a Hungarian recipe book her mom, my grandma, gave her. I have the ingredients on my shopping list for tomorrow. I was so sad when I discovered years ago that the cookbook my mom always referred to for this and many other Hungarian recipes was left at their home after they moved into an assisted living facility. I have exhausted myself in trying to track down that special cookbook. My beloved mom passed away four years ago. I miss her and her most special and delicious creamed spinach! Thank you! I will let you know if the taste is "Mama's Creamed Spinach!" I will be making it on Tuesday.

 

[Frankie Charlie]

Very tasty, but I added a little more garlic- actually garlic powder at the end to kick it up a notch. Also, no need to cook the spinach separately. Just add it to the end of the mixture and put a lid on the saucepan. The spinach cooks quickly then puree it in the blender. Delish! Thanks for the recipe!

 

[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.

 

[Cookita]

This was simple and delicious! I used oil instead of butter and low fat milk to cut down on fat and it was still wonderful. I also added a couple more garlic cloves because my Hungarian boyfriend loves garlic. Thanks!