Step 1

Toss breadcrumbs with 3 Tbsp. oil in a large skillet; season with salt and pepper. Set over medium-high heat and toast, tossing often, until golden brown and crisp, about 4 minutes. Set aside.

Step 2

Bring cream to a simmer in a medium saucepan over medium heat. Add garlic and nutmeg; season with salt and pepper. Simmer until reduced by half, 15–20 minutes. Once the cream gets added to the wilted greens, it will dilute and loosen up a bit, so it’s better to aim for thicker rather than thinner.

Step 3

Meanwhile, heat remaining 3 Tbsp. oil in a large Dutch oven or other heavy pot (5.5 qt. or larger) over medium. Add a large handful of greens and season with salt and pepper. Cook until slightly wilted and there’s room to add more greens to pot. Add another large handful of greens, season, and repeat process until all of the greens have been added. Continue to cook, stirring often, until greens are bright green and very tender and most of the liquid released from greens has evaporated, 10–22 minutes, depending on the greens you’re using; spinach will release more liquid than kale.

Step 4

Add cream mixture and crème fraîche to greens and mix to coat evenly. Taste and season with more salt and pepper as needed. Cook just until heated through, about 2 minutes.

Step 5

Transfer greens to a bowl and scatter reserved breadcrumbs over.

Step 6

Do Ahead: Greens and breadcrumbs can be made 4 hours ahead. Store separately, loosely covered, at room temperature. Reheat greens over low and top with breadcrumbs just before serving.