Creamed Greens

[Guest guest]

Creamed Greens

 

6 cups watercress, dandelion, nettle or lamb's quarters leaves

1 tablespoon butter or oil

1 tablespoon all-purpose flour

1/2 teaspoon salt

1/4 teaspoon white pepper

1/4 teaspoon ground nutmeg

1 cup soy milk

 

In steamer or saucepan, with only the rinse water clinging to greens, steam or

cook greens for five minutes or until partly wilted; drain.

In saucepan, melt butter over medium-low heat. Stir in flour, salt, pepper and

nutmeg until smooth. Slowly add milk, stirring constantly, for 2 minutes or

until sauce is thick and smooth. Chop drained greens. Stir into sauce; cook

until heated through.

Makes 4 servings.

Calories 80, Fat 3 g, Carbs 8 g, Sodium 295 mg, Protein 3 g.

Fiber 2 g.

Points 1.