Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Bechamel and Greens 3.1 (30) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 3, 2017 Rate PRINT Share Prep Time: 15 mins Total Time: 15 mins Servings: 8 Here, you can use chard, kale, or spinach to make an easy, delicious side dish. Coarsely chop the greens (with any tender stems), steam them until cooked through, then squeeze them dry in cheesecloth or a clean kitchen towel. Ingredients 2 tablespoons unsalted butter 1 small shallot, finely chopped (about ¼ cup) 2 tablespoons all-purpose flour 2 cups whole milk 2 cups squeezed-dry coarsely chopped steamed greens (from 1 ¾ pounds swiss chard, 1 ½ pounds kale, or 2 pounds baby spinach) ⅛ teaspoon freshly grated nutmeg 1 ¼ teaspoons coarse salt ⅛ teaspoon freshly ground pepper Directions Melt butter in a medium saucepan over medium-high heat. Add shallot and cook, stirring, until softened, about 3 minutes. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened, about 5 minutes. Stir in greens, nutmeg, salt, and pepper and cook until heated through. Creamed greens can be made 1 day ahead, cooled completely, and stored in refrigerator. Reheat, stirring, over medium heat. Marcus Nilsson Originally appeared: Martha Stewart Living, November 2013 Rate It PRINT