Creamy Greens Garnish

Ingredients:

• 2 bunches spinach (about 450 g), stems trimmed
• 1 bunch Swiss chard (about 350g), stems trimmed and set aside
• 150g small kale (about 8 cups)
• 4 tablespoons unsalted butter
• 1 large shallot, chopped (about 1/2 cup)
• 4-5 sprigs of thyme
• 3 tbsp. flour
• 2 cups of milk
• Hot sauce, to taste
• 1/3 cup crème fraîche

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the spinach, Swiss chard, and kale a little at a time and cook until wilted, about 5 minutes. Using tongs, transfer to a colander set over a bowl to drain. When cool enough to handle, transfer the greens to a kitchen towel and squeeze out any excess liquid. Chop the greens.
2. Finely chop the chard stems. Heat the butter in a large saucepan or Dutch oven over medium heat. Add the chard stems, shallots, and thyme sprigs. Cook, stirring, until the vegetables are tender, 6 to 8 minutes. Sprinkle with flour and continue cooking, stirring, until golden brown, another 2 minutes. Remove from heat and slowly whisk in the milk. Return the pan to medium heat; add 2 teaspoons salt, 1/2 teaspoon black pepper, and a few drops of hot sauce and cook until the liquid thickens slightly, another 3 to 5 minutes.
3. Remove the thyme and stir the herbs into the pan. Cook, stirring, until heated through and coated with the creamy sauce, about 4 minutes. Remove from heat and stir in the crème fraîche.