June meyer's authentic hungarian style spinac

Yield: 4 Servings

Ingredients:

1 lb Fresh spinach

Instructions:

-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 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. E-Mail me at: june4@interaccess.com WALT