Recipes Creamy Mustard Greens with Fried Shallots 1 Review Crisp fried shallots are a terrific contrast to creamy greens, especially when they're stirred in and sprinkled on top. Plus: Ultimate Thanksgiving Guide By Melissa Rubel Jacobson Updated on July 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 1 hrs Total Time: 1 hrs 30 mins Yield: 8 Ingredients 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 Directions 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. Make Ahead The stewed greens can be refrigerated overnight. The fried shallots can stand at room temperature for 4 hours. Rate it Print