Veal Stew With Spring Greens

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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 crème fraîche

Steamed rice, for serving

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