Creamed Greens Potpie

cooking.nytimes.com

3 tablespoons unsalted butter

10 garlic cloves, peeled and thinly sliced

1 shallot, peeled and finely chopped

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

2 ½ pounds mixed hearty greens (like kale, spinach, mustard greens or collard greens), stems removed and leaves torn into large pieces

Kosher salt and black pepper

1 tablespoon all-purpose flour, plus more for rolling

2 cups heavy cream

1 teaspoon hot sauce

½ cup freshly grated Parmesan

1 sheet frozen puff pastry, thawed

1 egg, beaten

Directions at cooking.nytimes.com

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