Creamed Chard and Spring Onions
a la Tina

1 1 pound bunch Swiss chard, thick stems removed and leaves sliced into ribbons
3 spring onions, ends cut off, white and some green sliced into thin coins
3 T butter
3 T flour
1 1/4 c milk
salt and pepper
Wash your chard, but no need to dry it. Just put it in a pot over high heat. Cook, covered, with just the water clinging to the leaves, stirring occasionally, until wilted, about 6 minutes.
Pres or squeeze out excess liquid in many ways- use a cheesecloth, strainer with spatula to press out water, or wait until it is cool enough to squeeze with your hand.
Wipe out the large pot so you can use it again. Heat milk in small saucepan, stirring until warm. Keep warm. Meanwhile, cook onion, garlic and butter in large pot over moderately low heat, stirring occasionally, until softened, about 6 minutes.Whisk in flour and cook roux, whisking, about 3 minutes. Add warm milk in a slow stream, whisking constantly to avoid lumps, and simmer, whisking, until thickened, 3-4 minutes. Stir in chard, and salt and pepper to taste, and cook until heated through.
Note: You can swap cream or half and half for any portion of milk. You can also add a few tablespoons of Parmesan cheese.
To make with pasta: Use 1 3/4 c milk instead of 1 1/2. Stir in 1/4 c finely shredded parm cheese and save some for topping. It should be enough for 1/2 pound of pasta.