If you’re a creamed spinach fan, you’ll love this tasty spin with mustard greens.
Creamed Mustard Greens
Yields: 6-8 servings
- 5 teaspoons kosher salt, divided
- 3 large bunches mustard greens, stemmed and chopped (about 2 pounds)
- 2 tablespoons olive oil
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 3 tablespoons all-purpose flour
- 2 teaspoons smoked paprika
- 1 teaspoon ground black pepper
- 4 cups half-and-half
- Garnish: Fried Shallots (recipe follows), chopped fresh thyme
- Vegetable oil, for frying
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 large shallots, thinly sliced and separated into rings
- In a large Dutch oven, pour water to a depth of 4 inches. Add 3 teaspoons salt, and bring to a boil over medium-high heat. Add one-third of greens; cook until crisp-tender, about 4 minutes. Remove using a slotted spoon, and place in an ice water bath. Drain well, and squeeze dry. Repeat with remaining greens.
- In a 12-inch enamel-coated cast-iron braiser, heat oil over medium heat. Add onion; cook until tender, about 5 minutes. Add garlic and thyme; cook until fragrant, about 1 minute. Stir in flour, paprika, and pepper; cook for 1 minute. Whisk in half-and-half until smooth; bring to a boil, and stir in greens and remaining 2 teaspoons salt. Reduce heat to medium-low; cover and simmer, stirring occasionally, until sauce is thickened, about 15 minutes. Garnish with Fried Shallots and thyme, if desired.
- In a 12-inch cast-iron skillet, pour oil to a depth of 1 inch, and heat over medium-high heat until a deep-fry thermometer registers 350°.
- In a large bowl, whisk together flour, salt, and pepper. Stir in shallots until fully coated.
- Fry shallots in batches until golden brown, 2 to 3 minutes. Remove using a slotted spoon, and let drain on paper towels. Store in an airtight container for up to 2 days.
Kitchen Tip: Blanch greens the day before. Drain well, cover, and refrigerate until ready to use.