This authentic Hungarian-style creamed spinach brings the warmth of a traditional farmhouse kitchen to your table. The dish features tender fresh spinach (or Swiss chard) wilted and folded into a silky, garlic-infused cream sauce. The base is a classic roux made with butter and flour, seasoned simply with salt and pepper to let the natural sweetness of the greens shine through. It’s a comforting side dish that pairs beautifully with roast chicken, pork chops, or even hearty stews. The texture is smooth and luxurious, while the flavor is savory and aromatic. Perfect for weeknight dinners or holiday gatherings, this recipe is simple to prepare yet feels indulgent and special.
June Meyer’S Authentic Hungarian Style Spinac
Description
This authentic Hungarian-style creamed spinach brings the warmth of a traditional farmhouse kitchen to your table. The dish features tender fresh spinach (or Swiss chard) wilted and folded into a silky, garlic-infused cream sauce. The base is a classic roux made with butter and flour, seasoned simply with salt and pepper to let the natural sweetness of the greens shine through. It&# 226;ÂÂs a comforting side dish that pairs beautifully with roast chicken, pork chops, or even hearty stews. The texture is smooth and luxurious, while the flavor is savory and aromatic. Perfect for weeknight dinners or holiday gatherings, this recipe is simple to prepare yet feels indulgent and special.Ingredients
Directions
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Prepare the spinach by washing, cooking (if using fresh), draining well, and chopping finely. If using frozen spinach, thaw and squeeze out all excess liquid.
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Melt 2 tablespoons of butter in a small saucepan over low heat.
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Add the finely chopped garlic clove to the melted butter and sauté for about one minute until fragrant. Do not let the garlic brown or burn.
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Stir in 2 tablespoons of flour to the butter and garlic mixture to form a roux. Cook for another minute, stirring constantly.
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Add 1/4 teaspoon of salt and 1/8 teaspoon of ground pepper to the roux. Continue to stir until the mixture bubbles slightly.
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Remove the saucepan from the heat briefly.
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Gradually whisk in 3/4 cup of cream or milk, ensuring there are no lumps.
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Return the saucepan to low heat and stir continuously until the sauce becomes smooth, thickened, and coats the back of a spoon.
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Fold the well-drained chopped spinach into the thickened cream sauce until evenly coated.
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Serve immediately while warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 26.1kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 89.7mg4%
- Total Carbohydrate 4.1g2%
- Dietary Fiber 2.5g10%
- Sugars 0.5g
- Protein 3.3g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ingredient Substitution: You can substitute fresh spinach with Swiss chard. Swiss chard has a milder flavor and thicker stems, so ensure you chop it finely and cook it thoroughly before draining.
Dietary Note: While the original tag mentions "Vegan," this recipe uses butter and cream. To make it vegan, substitute the butter with a plant-based butter alternative and the cream with a thick oat or cashew milk.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if the sauce has thickened too much.
Tip: The key to good creamed spinach is removing as much water as possible from the greens before adding them to the sauce. If the spinach is too wet, it will dilute the sauce and make it watery.
