This is a great opportunity to add variety to your diet by trying new green vegetables and benefiting from the different phytonutrients, vitamins and minerals in each one! You can use a single kind of green, or a mixture. Collards and kale will take longer to cook than spinach, so if you use a combination of greens, put the heartier ones in first. Once those are cooked down, add the spinach, which only takes about a minute to wilt.
Ingredients
Onion
- 1 small
Oil
- 2 Tablespoons avocado, canola, sesame, peanut or light olive oil
All-purpose-flour
- 2 Tablespoons
Milk
- 1 cup low-fat dairy or almond milk
Garlic-powder
- 1 teaspoon
Nutmeg
- 1 pinch
Greens
- ½ pound (kale, spinach, collard greens)
Salt
- to taste (~¼ teaspoon)
Pepper
- to taste (~¼ teaspoon)
Instructions
Step 1
Dice the onion and chop the greens.
Step 2
Heat the oil in a large skillet over medium heat. Add the onion and cook until tender (about 5 minutes).
Step 3
Add the flour to the pan, stir and cook until combined.
Step 4
Add the milk, garlic powder and nutmeg and cook for 5-10 minutes or until thickened, stirring frequently.
Step 5
Once thickened, add the greens and cook until wilted.
Step 6
Season to taste with salt and pepper, and if desired an additional dash of nutmeg.