Cream Sauce for Winter Greens

Fall and winter greens take on a deeper, more interesting flavor. This recipe is perfect for spinach, kale, Swiss chard and all of your favorite leafy crops. There’s actually no cream in it at all – it’s made with milk, seasoned with salt, pepper and just a hint of nutmeg. Serves 4.


1 tablespoon butter
1 tablespoon flour
1/2 cup milk
freshly ground black pepper
pinch ground nutmeg
1 pound spinach, kale or Swiss chard leaves, blanched or sautéed and well drained

  1. Melt the butter in the skillet, stir in the flour and cook for a minute or two, until the mixture smells like toast.
  2. Immediately, whisk in the milk and simmer for 2 to 3 minutes.  Season with salt, pepper and nutmeg.  Stir in the spinach, kale or Swiss chard, adjust the seasoning and serve.
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