Ingredients: any greens (spinach, tatsoi, bok choy, mustards, chard), onion, garlic, butter, flour (butter:flour ratio is 2:1), cream/milk, nutmeg
Preparing: Boil greens until tender. Drain and coarsely chop or puree in food processor. Meanwhile, heat a few tablespoons of butter and cook the diced onion and minced garlic. Whisk in flour (e.g., if you use 4 Tbsp. of butter, add 2 Tbsp. of flour - you don't want this to get too thick). Grate fresh nutmeg into the roux and add salt and pepper. Slowly whisk in 1.5-2 cups cream/milk mixture (any ratio is fine; and if warmed it will whisk in better), getting rid of all lumps. Heat through, but don't boil. Add pureed greens to cream mixture and warm through.
Eating: Some might top with chopped hard-boiled egg.
Dish history: Made this for our October-fiesta meal. It is another great way to enjoy a mixture of those abundant fall greens. The nutmeg is a must.