3 lbs. spinach
2 or 3 leaves Swiss chard
3 tbsp. butter
3 tbsp. flour
Salt, pepper, nutmeg
1 c. hot milk

Wash and drain spinach and chard. Put half of spinach in skillet without water. Cover and cook over low heat until wilted, about 5 minutes.

Turn spinach and cook a few minutes longer. Puree or chop very fine. Repeat with remaining spinach and chard. Melt butter. Add flour and seasonings to taste; stir until smooth. Add hot milk a little at a time and continue cooking until thick and creamy and flour is thoroughly cooked at least 10 minutes over low heat. Add chopped spinach and chard mixture, mix well and heat to bubbling. Serves 8.