Brown Butter Creamed Winter Greens

To make the béchamel: Melt the butter in a heavy medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1 minute. Slowly whisk in the milk. Add the shallot, bay leaf, and peppercorns, and bring to a boil, whisking constantly. Reduce the heat to medium and cook, whisking constantly until the sauce thickens enough to coat the back of spoon, about 5 minutes. Strain the sauce through a fine sieve into a bowl. Press parchment paper or plastic wrap directly onto the surface of the sauce and set aside.

To make the greens: Heat the butter in the pot over medium-low heat until browned and fragrant, about 2 minutes. Add the onion and cook, stirring constantly, until softened, about 5 minutes. Increase the heat to medium-high and stir in the greens one handful at a time, letting each handful wilt before adding the next. Stir in the béchamel sauce, cream, garlic, pepper flakes, salt, and pepper. Cook stirring, until the greens are tender and coated with sauce, about 10 minutes. Stir in the vinegar. Season with salt and pepper, and serve hot.