Ingredient

• 2 tablespoons unsalted butter
• 1 small shallot, finely chopped (about 1/4 cup)
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups squeezed-dry coarsely chopped steamed greens (from 1 3/4 pounds swiss chard, 1 1/2 pounds kale, or 2 pounds baby spinach)
• 1/8 teaspoon freshly grated nutmeg
• 1 1/4 teaspoons coarse salt
• 1/8 teaspoon freshly ground pepper

• Step 1

  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.

• Step 2

  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.