Creamy Mustard Greens Casserole
Crisp fried shallots are a terrific contrast to creamy greens, especially when they're stirred in and sprinkled on top
- 1 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1/2 teaspoon crushed red pepper
- 1 bunch mustard greens, tough stems discarded and leaves torn
- 1/2 cup stock
- 20 g all-purpose flour
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 3 medium shallots, thinly sliced
- Vegetable oil, for frying
- 100ml 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, 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.