Veal Stew With Spring Greens

Name: Veal Stew With Spring Greens
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 crème fraîche; Steamed rice, for serving