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Ingredients

• 3 tablespoons  unsalted butter
• 1 tablespoon  canola oil
• 3 pounds  boneless veal shoulder, cut into 1 1/2-inch pieces
•   Salt and freshly ground pepper
• 1 cup  dry white wine
• 5 cups  spinach leaves, chopped
• 5 cups  sorrel leaves, chopped
• 1 head  of romaine, chopped
• 1 bunch  of watercress, chopped
• 1   leek, finely chopped
• 1/4 cup  finely chopped flat-leaf parsley
• 1/4 cup  finely chopped tarragon
• 1/4 cup  finely chopped chives
• 1 cup  creme fraiche
•   Steamed rice, for serving

Description

This Lemony Stew Has A Delicious Mix Of Spinach, Sorrel, Watercress, Romaine, And Herbs.

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