Sauteed Greens

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2 pounds assorted greens, stems and ribs removed

2 cups 1% low-fat milk

1 small shallot, chopped

2 cloves garlic, chopped

1 bay leaf

6 black peppercorns

1/2 teaspoon dried thyme

1 teaspoon canola oil

1 teaspoon unsalted butter or margarine

1 1/2 tablespoons all-purpose flour

1/4 teaspoon salt

1 tablespoon chopped fresh tarragon

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