Creamed Mizuna Mustard Greens

Directions

1. Bring a large pot of salted water to a boil. When boiling, submerge the mizuna all at once and blanch for 30 seconds to 1 minute, until bright green. Drain and rinse the greens under cold water. 
2. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes, until golden. Add the onion and garlic and cook, stirring, until the onions soften, about 5 minutes. 
3. Whisk in the milk until the sauce thickens, about 3 minutes. Reduce the heat to prevent burning on the bottom of the pan. Season with nutmeg, salt, and pepper. 
4. Fold in the cooked mizuna and lemon juice and seasons to taste with more salt, pepper, or crushed red pepper flakes to taste.