Hungarian creamed spinach with garlic
Hungarian creamed spinach with garlic (“spenót főzelék” or simply just “spenót”) is a traditional, easy and delicious spinach dish. What is “főzelék”? “Főzelék” is a special meal category in Hungarian cuisine, that has not even have an actual English translation. It is a kind of vegetable ragout, thicker than a soup, and a bit thinner than a stew. Almost every vegetable has its own “főzelék”. They are usually served as a main dish, or with a protein course.
One of the best known “főzelék” is creamed spinach. If you like easy and fast to make vegetarian dishes, and the amazing combo of spinach and garlic, this recipe is for you! It is usually served with some hard-boiled or sunny side up eggs and some fresh bread on the side, but it is also amazing just as it is, or with any protein of your choice.
Hungarian creamed spinach with garlic
Ingredients
450 g (1 lb) fresh spinach or one pack frozen
1.5-2 cups milk
2 cloves garlic
2 tbsp oil
2 tbsp flour
1-2 slices of dry bread (should be hard; if not, then toast it)
salt, pepper
Instructions
Place the bread (dry or toasted) in 1 cup milk, and let it soak.
Heat 2 tbsp oil in a medium to large pot on medium heat, and add 2 tbsp flour. Lower the heat and keep stirring it for a few minutes, until the oil-flour mixture is bubbly and gets a bit whiter in colour.
Add the minced garlic, stir, careful not to let the garlic burn. After about a minute add the fresh spinach and a bit of salt. Let the spinach wilt. If you use frozen spinach, thaw and drain the spinach first, then add it to the flour oil mix.
Place the spinach mix and the bread-milk mix into a standing blender, and blend it to get a smooth texture. You can use a hand blender as well, but I found the standing blender is less messy.
Pour the mix back to the pan, cook it for another few minutes on low to medium heat until it thickens. Add the rest of the milk gradually, depending on your preferred consistency. Add salt if needed and adjust the flavour to your liking.
You can skip adding the bread, I find that by adding some, the spinach has a richer, fuller texture.
You might like these veggie stew recipes too!
Creamy spaghetti squash with dill
Hearty lentil stew with a secret ingredient
Hungarian creamed spinach with garlic
Ingredients
- 450g (1lb) fresh spinach or one pack frozen
- 1.5-2 cups milk
- 2 cloves garlic
- 2 tbsp flour
- 2 tbsp oil
- 1-2 slices dry bread should be hard; if not, then toast it
- salt, pepper
Instructions
- Place the bread (dry or toasted) in 1 cup milk, and let it soak.
- Heat 2 tbsp oil in a medium to large pot on medium heat, and add 2 tbsp flour. Lower the heat and keep stirring it for a few minutes, until the oil-flour mixture is bubbly and gets a bit whiter in colour.
- Add the minced garlic, stir, careful not to let the garlic burn. After about a minute add the fresh spinach and a bit of salt. Let the spinach wilt. If you use frozen spinach, thaw and drain the spinach first, then add it to the flour oil mix.
- Place the spinach mix and the bread-milk mix into a standing blender, and blend it to get a smooth texture. You can use a hand blender as well, but I found the standing blender is less messy.
- Pour the mix back to the pan, cook it for another few minutes on low to medium heat until it thickens. Add the rest of the milk gradually, depending on your preferred consistency. Add salt if needed and adjust the flavour to your liking.
- Serve it with some sunny side up or hard boiled eggs and some fresh bread on the side. Jó étvágyat – Bon appétit!
Notes
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