Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Bechamel and Greens 3.1 (30) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 3, 2017 Print Rate It Share Share Tweet Pin Email 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 Rate it Print