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creamed chard and spring onions
- 1 1-pound bunch Swiss chard, thick stems removed and leaves sliced into ribbons
- 3 spring onions, ends trimmed, white and some green parts sliced into thin coins
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/4 cups milk
- Salt and pepper
Directions:View on Smitten Kitchen
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