By Edu Costa − On Monday, November 22, 2021, 2 years ago in
Xtra Recipes
5 out of 5 with 1 ratings
comments: 0 - views: 3350
This Hungarian creamed spinach recipe is delicious served with potato pancakes and veal schnitzel.
| Preparation time | 10 min |
| Cooking Time | 15 min |
| Ready In | 25 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
1 (16 ounce) package of fresh spinach (154 g)3⁄4 teaspoon of salt (or to taste)1 small onion, finely diced2 cups of water1 and 1⁄2 cups of reserved spinach cooking water1 tablespoon of lard or vegetable shortening1 tablespoon of flour5 tablespoons of sour cream
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Directions
- Boil the spinach leaves in the 2 cups of water with the salt and onions.
- After the spinach is cooked, strain and reserve the water.
- Slightly chop the spinach and set aside.
- In another pan, heat the lard and flour and cook until golden brown.
- Remove the pan from the heat and add 1 cup of the spinach water.
- Mix in the cooked spinach and return to the stove.
- Heat the mixture to almost boiling point, just before the mixture starts to boil, blend in the sour cream.
- Reduce the heat and simmer the mixture for several minutes.
Note: Add more of the remaining spinach water if a thinner mixture is preferred.
Chef Gorete, food.com
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