Presented by Red Rooster Farms

Ingredients

• 3 T. olive oil
• 6 c. chard, dandelion or spinach leaves coarsely shredded
• 1 c. chard, spinach or dandelion stems diced
• 3 T. whole-wheat flour
• 1 c. milk, cream or plain soy or rice milk
• 1 T. chicken broth or vegetable stock granules
• 1 1/2 T. Worcestershire Sauce
• 1/4 tsp. hot pepper sauce
• 1/2 c. shredded swiss cheese *optional
• 2 hard-boiled eggs chopped
• Paprika or nutmeg

Note: Chard can be substituted for dandelion greens or spinach in this recipe.

Directions

In a large Kettle, heat oil and saute stems until tender. Add flour to make a roux with milk, broth granules and Worcestershire and pepper sauces. Cook over low heat until thick. Stir in chard (or dandelion, or spinach) leaves, coating with the sauce. Reduce heat and simmer until tender. Transfer to a serving dish and top with the swiss cheese, chopped eggs and paprika or nutmeg (but not both!).