June Meyer's Authentic Hungarian
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.