Chard with Cheese Sauce
|All purpose flour||2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|American cheese||1⁄4 Pound, diced|
Wash chard, cut out heavy ribs, and cut into 1-inch pieces.
Cook in 1/2 inch of boiling salted water, covered, for 5 minutes.
Shred chard leaves, add to ribs, and cook for 5 minutes more.
Drain well and press out excess liquid.
Melt butter in saucepan; add flour.
Stir to moisten flour.
Gradually add milk, stirring constantly, and cook over medium heat until thickened.
Add cheese and stir until cheese melts.
Combine with chard in 1 1/2 quart casserole and bake, uncovered, in preheated slow oven (325°F.) for about 45 minutes.