Creamed Escarole And Cauliflower

• 1 head of escarole, cut in pieces (small)
• 1/4 tsp. salt
• 3 Tbsp. butter
• 2 Tbsp. flour
• 1 c. milk
• 1/2 c. light cream
• 1/2 c. shredded Swiss cheese
• 1/8 tsp. pepper
• 1/16 tsp. nutmeg

1. Cook cauliflower in 1-inch boiling water with 1/2 teaspoon salt in large skillet for 10 minutes or until cauliflower is crisp-tender.
2. Drain; set aside.
3. Melt butter in skillet (I used bacon and drained it).
4. Add escarole; cook over low heat for 5 minutes.
5. Sprinkle with flour; mix well.
6. Stir in milk and cream; cook over low heat, stirring constantly, until sauce thickens and comes to a boil.
7. Stir in Swiss cheese, remaining 3/4 teaspoon salt, pepper and nutmeg.
8. Add cooked cauliflower; heat through and serve immediately.
9. Serves 8.

salt, butter, flour, milk, light cream, swiss cheese, pepper, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=428491 (may not work)