We're suckers for any dish that requires a crusty piece of bread for dipping.
1 large bunch Swiss chard, tough stems removed, leaves roughly chopped 8 ounces button or cremini mushrooms, stems trimmed and caps sliced2 leeks, white and light green parts only, washed well and thinly sliced 2 tablespoons all-purpose flour1/8 teaspoon freshly grated nutmegPinch of red chili flakes, for garnishPreheat oven to 375°F . Bring a large pot of salted water to a boil. Working in batches if necessary, add kale, chard, and spinach to pot and cook for 1 minute.
Add leeks and cook, stirring often, until softened but not browned. Stir in minced garlic and cook 30 seconds. Sprinkle flour over leeks and cook, stirring, until raw flour smell has cooked off, about 1 minute. Stir in half and half and milk. Bring to a simmer and cook until sauce thickens, 1 to 2 minutes. Stir in wine, nutmeg, mustard, reserved mushrooms, and reserved greens and return to a simmer. Season with salt and pepper. Remove skillet from heat.
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