When I decided to make pierogies tonight, I thought about some sides that would go well. I found a recipe in a Hungarian cookbook for Creamed Spinach, and it sounded great. It's really healthy, simple, and delicious!
Creamed Spinach
1 ¼ lbs. spinach
2 c. milk
1 tsp. salt
2 c. milk
1 tsp. salt
1/2 tsp. pepper
1 clove garlic, peeled and crushed
1 piece white bread or a roll
1 tbsp. vegetable oil
3 tbsp. flour
1/3 c. water
1. Wash spinach, add to a large pot of boiling water. Cook for 1 minute
2. Soak bread in ½ c. milk
3. Drain spinach in a colander, press out water
4. Put spinach, bread, 1 ½ c. milk, and salt in a blender and blend on medium speed for 30 seconds, or until smooth. Pour into a large saucepan.
5. Prepare roux with crushed garlic – Add oil to sauce pan over low, add flour and stir, add water, stir in garlic. Whisk until smooth.
6. Add spinach, bring to a boil over medium heat, reduce to low and stir for 5-10 minutes. Season with salt and pepper.
1 clove garlic, peeled and crushed
1 piece white bread or a roll
1 tbsp. vegetable oil
3 tbsp. flour
1/3 c. water
1. Wash spinach, add to a large pot of boiling water. Cook for 1 minute
2. Soak bread in ½ c. milk
3. Drain spinach in a colander, press out water
4. Put spinach, bread, 1 ½ c. milk, and salt in a blender and blend on medium speed for 30 seconds, or until smooth. Pour into a large saucepan.
5. Prepare roux with crushed garlic – Add oil to sauce pan over low, add flour and stir, add water, stir in garlic. Whisk until smooth.
6. Add spinach, bring to a boil over medium heat, reduce to low and stir for 5-10 minutes. Season with salt and pepper.
1 comment:
Looks delicious and I love that this is a lighter version of the classic recipe!
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