Hungarian Style Spinach (Magyaros Spenotfozelek)

• 1 lb. of fresh spinach or swiss chard, cooked, well drained and chopped OR
• 2 Tbs. butter
• 3 cloves of fresh garlic, crushed
• 2 Tbs. flour
• 1/4 tsp. salt (or to taste)
• 1/8 tsp. ground pepper (or to taste)
• 3/4 cup of cream OR milk

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

fresh spinach, butter, garlic, flour, salt, ground pepper, milk

Taken from www.epicurious.com/recipes/member/views/hungarian-style-spinach-magyaros-spenotfozelek-50033271 (may not work)