Brown-Butter Creamed Winter Greens

Ingredients

• 6 ounces bacon cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch sticks (lardons)
• 6  peppercorns black
• 1 tablespoon apple cider vinegar to taste
• 2 tablespoons flour all-purpose
• 2  garlic clove minced
• 3.5 pounds the salad mixed
• 0.5 cup cup heavy whipping cream 
• 1 cup onion finely chopped
• 1 teaspoon pepper dried hot
• 2 tablespoons shallots minced
• 1  bay leaves 
• 0.8 stick butter unsalted divided
• 2 cups milk whole

Equipment

• bowl
• paper towels
• sauce pan
• baking paper
• whisk
• pot
• sieve

Directions

1. Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add flour and cook, stirring, 1 minute.
2. Add milk in a stream, whisking, then add shallot, bay leaf, and peppercorns and bring to a boil, whisking. Simmer, whisking occasionally, 5 minutes. Strain béchamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover surface with parchment paper.
3. Discard stems and center ribs from greens, then coarsely chop leaves.
4. Cook lardons in a wide 6- to 8-quart heavy pot over medium heat, stirring occasionally, until golden-brown but not crisp, about 8 minutes.
5. Transfer to paper towels to drain, then pour off fat from pot and wipe clean.
6. Heat remaining 1/2 stick butter in pot over medium-low heat until browned and fragrant, about 2 minutes, then cook onion, stirring, until softened, about 3 minutes.
7. Increase heat to medium-high, then stir in greens, 1 handful at a time, letting each handful wilt before adding next.
8. Add béchamel, cream, garlic, red-pepper flakes, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, stirring, until sauce coats greens and greens are tender, about 10 minutes.
9. Stir in lardons, vinegar, and salt and pepper to taste.
10. ·Béchamel sauce can be made 1 day ahead and chilled, its surface covered with parchment. Stir before using.·Greens can be chopped 1 day ahead and chilled in a large sealed bag.