• 1 bunch Swiss chard 
• 1 bunch spinach 
• 1 bunch kale 
• 1 1/2 T fresh rosemary 
• 1 1/2 T fresh thyme 
• 4 large cloves of garlic 
• 1 T olive oil 

Sauce: 

• 6 T Earth Balance margarine 
• 6 T white all-purpose flour 
• 3 cups unsweetened rice milk 
• 1 1/2 t fresh grated nutmeg 

To taste:

• Himalayan pink salt 
• black pepper 
• top with Daiya Havatti with Jalapeno 

 

Preheat oven to 375. Sautee diced/chopped greens (keep only Swiss chard stems) in large stir fry pan (2 batches). Add in minced garlic, rosemary, and thyme. Set aside. In large cast iron pan, heat Earth Balance and stir in flour by tablespoon to avoid clumps. Add milk slowly and stir constantly. Let thicken before adding greens. Mix and place in oiled 13×9 pan, cover, and bake for 30 minutes. Remove cover, add Daiya, and raise oven temperature to 450. Bake until browned/melted (15 minutes).