Creamy Mustard Greens with Fried Shallots

Crisp fried shallots are a terrific contrast to creamy greens, especially when they're stirred in and sprinkled on top.

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  • Servings: 8
KEY: Fall, Winter, Braising, Frying, Christmas, Dinner Party, New Year's Eve, Thanksgiving, American, Southern/Soul Food, Side Dishes, Make Ahead

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  • 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

How to make this recipe

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Make Ahead

The stewed greens can be refrigerated overnight. The fried shallots can stand at room temperature for 4 hours.

Contributed By Photo © John Kernick Published November 2006

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