This recipe resulted in a combination of Julia Child's creamed spinach, the need to clean out the fridge, and a complete loss as to what to make with brussel sprout greens. It's delicious!
1 bunch brussel sprout greens (or any greens)
2 T butter
salt, pepper, pinch nutmeg
2 T flour
1 c milk
4 oz (about) cream cheese
1 c orzo, uncooked
Cook orzo according to package directions. While it's cooking, bring about 4 c salted water to a boil. Roughly chop the greens, add to the boiling water, and cook until tender (about 2-4 minutes). Immediately transfer cooked greens to an ice bath to stop the cooking process. When the greens are cool enough to handle, squeeze the water out by hand. Puree greens in a food processor.
Melt butter in a large saucepan (the one used to boil greens, cleaned). Add pureed greens. Sprinkle with flour and stir to keep from sticking. Slowly add milk, stirring the entire time. This should leave a thick green mixture. Add cream cheese and stir over low heat until melted. Add orzo. Top with bacon crumbs or Parmesan.