Quick Bechamel Sauced Fettucini and Greens

This is such a great meal for those days you don't really want to cook something complicated but still want to feel like you're eating fancy foods and eating well.  It calls for ingredients that are usually on hand so it makes a good last minute dinner choice when there isn't an actual dinner plan.  Also it is a definite hit with everyone in my house (even Matt, the fussiest eater of us all).

Bechamel Sauce Via

• • Heavy saucepan
  • 2 tbsp butter
  • 2 tbsp flour
  • 1/4 tsp salt
  • 1 cup milk

  Basically, you make the traditional Roux (flour and butter mixture) as the foundation of the sauce and slowly add the milk.  I also added some fresh garlic to the sauce for flavor and a pinch of nutmeg for fun.

  
  

  Dish over your favorite pasta and add some parmesan cheese.

  
  

  
  

  
  

  Greens in Balsamic Vinegar and Tamari

  
  

  This side can be made with your favorite collard green or a mixture of a few.  I usually use Kale or Red Chard and simply saute them in olive oil and garlic and a few tablespoons each of Balsamic Vinegar and Soy Sauce or Tamari.

  
  

  The only trick to making these just right is to not over cook the greens.  Take them off the heat immediately after you start to think they are almost ready because they will keep cooking down and aren't nearly as delicious when they are over cooked.  They need to still have a fresh crunch to them.

  
  

  Also, don't be fooled by these leafy greens!  Cook the whole bunch (or two), you'll be surprised how much they cook down and won't have made enough when everyone is begging for seconds!

  
  

  

  
  

  No need for composting when Reuben is around.  He loves his greens, even red chard.