Recipe

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• 1 bunch kale , tough stems removed and roughly chopped (11 cups)
• 1 bunch collard greens , tough stems removed and roughly chopped (5 cups)
• 1 bunch swiss chard, stems removed and roughly chopped ( about 1 cup, reserve)
• kosher salt
• 3/4 cup dry white wine
• 6 tbsp unsalted butter, divided
• 2 shallots, peeled and sliced into thin half moons (3/4 cup)
• 3 garlic cloves, minced (1 tbsp)
• 5 oz chestnuts, shelled and roughly chopped (1 cup)
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 pinch nutmeg
• 1 pinch crushed red pepper flakes

• 1 Wash greens and shake off excess water.
• 2 Heat a large skillet over high heat, add kale, collards, 1 teaspoon salt, and the wine; cover and cook until the greens wilt, about 2 minutes.
• 3 Reduce heat to medium, cook the greens until they are almost tender, turning occasionally, about 15 minutes; remove lid and add the chard leaves, cooking and turning about 3 minutes, then remove to a bowl.
• 4 Add 4 tablespoons of butter to the skillet and melt over high heat; add the shallots, garlic, and chard stems and saute until softened, about 3 minutes.
• 5 Stir in the chestnuts and saute 1 minute; return greens to skillet and toss to incorporate, then remove from heat.
• 6 Melt remaining 2 tablespoons of butter in a saucepan over medium high heat; whisk in flour, then slowly whisk in milk and cream.
• 7 Simmer, whisking constantly, until sauce thickens and begins to coat the back of a metal spoon, about 2 minutes; whisk in nutmeg and pepper flakes, season with salt.
• 8 Stir the sauce into the greens and cook over medium heat until heated through.
• 9 If not serving immediately, cool completely and refrigerate; reheat over low heat.