Creamy Mustard Greens with Fried Shallots

Creamy Mustard Greens with Fried Shallots


2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

1/2 teaspoon crushed red pepper

6 pounds mustard greens, tough stems discarded and leaves torn

1 cup chicken stock

1/3 cup all-purpose flour

1/4 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

10 medium shallots, thinly sliced

Vegetable oil, for frying

1 1/4 cups heavy cream

1 garlic clove, smashed


Heat the olive oil in a pot. Add the onion and the crushed red pepper and cook over moderate heat, stirring, until translucent, 5 minutes. Add the greens in batches, stirring each batch to wilt before adding more. Add the stock and bring to a simmer. Cover and cook over moderately low heat until the greens are tender, 15 minutes. Drain the greens well and return them to the pot.

In a bowl, mix the flour with the cayenne and a generous pinch each of salt and pepper. Add the shallots and toss to coat with the flour mixture; transfer to a strainer and shake to remove the excess flour.

In a deep skillet, heat 1/2 inch of vegetable oil. Fry the shallots in batches over moderate heat until crisp, 2 minutes. Using a slotted spoon, transfer to paper towels to drain.

In a saucepan, simmer the cream and garlic over low heat until reduced to 1 cup, 10 minutes. Strain the cream over the greens and simmer over moderate heat until very thick, 5 minutes; season with salt and pepper. Stir in half the fried shallots and transfer to a serving dish. Sprinkle the remaining shallots on top and serve.

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