2 1/2 pounds dandelion greens (or half dandelion greens, half arugula)
3 tablespoons melted butter
2 tablespoons flour
3/4 cup scalded milk
1/3 cup grated swiss cheese
1/8 teaspoon nutmeg
1 teaspoon champagne vinegar
Salt and fresh ground pepper
1/4 cup fine bread crumbs
Heat oven to 425°F
Rinse greens, remove tough center ribs and chop coarsely.
Heat a large (spaghetti) pot filled with water to a boil. Add greens.
Return to a boil and almost immediately drain in a colander and rinse with ice cold water. Then drain thoroughly, squeezing out all the liquid with your hands.
Melt 2 tablespoons butter in a medium saucepan and whisk in flour. Cook for 2 minutes, stirring constantly, whisk in milk, stir until smooth, then add grated cheese, nutmeg and vinegar. Add salt and pepper to taste.
Stir chopped greens into milk mixture.
Lightly grease a glass pie plate and spoon mixture onto pie-plate.
Melt remaining butter in small frying pan and stir in bread crumbs, sauteing until lightly browned. Spoon over dandelion green mixture.
Bake in the oven for 20 minutes until bubbly.
Adapted from Bert Greene’s Honest American Fare
(AE)