In my opinion, the best part about dining at a classic steakhouse is never the steak but the many sauces on offer to accompany it. Let’s be honest, the meat itself is usually kinda mid, so a great sauce does all the heavy lifting. My personal favorite? Au poivre, the spicy, peppercorn-flecked French cream sauce that adds richness and luxe to anything it touches. This particular iteration of au poivre is not a sauce per se, but a base for creamed greens, my #1 go-to order when it comes to steakhouse sides. You’ll use frozen and thawed spinach (kale or other greens would work great too), and cook them down in cream with tons of garlic with a hefty glug of cognac until they melt away into au poivre oblivion. Crispy black peppered walnuts are the topper here because what your Thanksgiving meal almost certainly needs is a little more crunch!