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.

• 1 lb. of fresh spinach or swiss chard, cooked, well drained and chopped - OR - 1 pack of frozen chopped spinach, thaw, cook and drain well
• 2 Tbs. butter
• 1 clove of fresh garlic, finely chopped
• 2 Tbs. flour
• 1/4 tsp. salt
• 1/8 tsp. ground pepper
• 3/4 cup of cream OR milk

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.