Creamed Escarole And Cauliflower - cooking recipe

Ingredients

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

Preparation

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