Cheri Robartes

This recipe, while for spinach, works well with greens of any kind. Don’t let your greens go bad!


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 teaspoon salt (maybe a tad less)
  • dash pepper
  • ⅜ teaspoon nutmeg
  • 6 to 8 cups raw greens, washed, not cut-up
  • 1 chopped scallion (or ¼ to ½ onion)


  1. Melt butter, add flour, stir and cook a bit over medium low heat, add milk and spices and heat up. After a bit, add greens (they will seem mountainous out of proportion to the cream sauce) and the scallion. Mix in a bit, cover and steam until soft. Use a hand blender (or regular one) until smooth. Creamy and wonderfully satisfying.

  2. After trying 10 or so other recipes over the last two years that didn’t seem quite right, I think this is perfect now. I freeze what I can’t eat right away.