• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

June Meyer's Authentic Hungarian Style Spinach

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 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


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

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