Ingredients
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
3 cloves of fresh garlic, crushed
2 Tbs. flour
1/4 tsp. salt (or to taste)
1/8 tsp. ground pepper (or to taste)
3/4 cup of cream OR milk
Preparation
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.
