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Creamed Greens




Source of Recipe


FROM BRISTOL-MYERS SQUIBB COMPANY

CREAMED GREENS
FROM BRISTOL-MYERS SQUIBB COMPANY

Makes 4 servings.

6 cups watercress, dandelion, nettle, or lamb’s quarters leaves
1 Tbsp. butter or canola oil
1 Tbsp. all-purpose flour
1/4 tsp. white pepper
1/4 tsp. ground nutmeg
1 cup 1% milk

In steamer or saucepan, with only the rinse water clinging to greens, steam or cook greens for 5 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.

Each serving contains: 80 calories, 3g total fat (0.5g saturated fat), 2mg cholesterol, 3g protein, 8g carbohydrate, 40mg sodium, 314 mg potassium.