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Remove stalks from Swiss chard and chop the leaves. Set aside
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In a large skillet, melt butter and add the shallot. Saute for a few minutes.
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Stir in the flour to make a roux. Make sure there are no lumps. Slowly add in the milk. Stir until thickened.
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Add the Swiss chard and mix until well combined. Season with salt and pepper. Serve immediately.