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Creamed spinach in black bowl with a vintage spoon
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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

You can skip adding the bread, I find that by adding some, the spinach has a richer, fuller texture.