Instructions: 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 would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.