Creamed Chard
1 bunch chard (or collard greens), rinsed and dried with ribs removed and leaves roughly chopped
2 Tbsp butter
2 cloves garlic, minced
1 Tbsp sifted flour
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1/2 tsp freshly grated nutmeg
1/4 tsp salt (plus more to taste)
1/4 tsp fresh ground black pepper
Rinse the chard well, remove stems, and coarsely chop the leaves. Heat the garlic in butter for 2-3 minutes over medium heat. Once you smell the garlic reduce the heat to medium-low and add the flour. Stir for about a minute until a paste forms.
Add the rice milk, nutmeg, salt and pepper and increase heat to medium. Stir frequently until thickened, about 3 minutes. Add chard and heat until wilted, about 5 minutes.