- 1 TBSP extra-virgin olive oil
- 1/2 medium onion, finely chopped
- 3 lbs mustard greens, stems discarded, leaves torn
- 1/2 c veggie stock
- 3 TBSP all-purpose flour
- 1/8 tsp ground cayenne
- Salt and black pepper, to taste
- 5 medium shallots, thinly sliced
- Vegetable oil, for frying
- ½ c plus 2 TBSP heavy cream
- 1 garlic clove, smashed
- Heat the olive oil in a pot. Add the onion and cook over moderate heat--stirring until translucent for about 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--about 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 for about 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 1/2 cup, about 5-10 minutes. Strain the cream over the greens and simmer over moderate heat until very thick, 5 minutes. Add additional cream if the mixture dries out too much and taste and season with additional salt and pepper. If your greens are a bit bitter that flavor can be mitigated by adding some additional salt. Stir in one-quarter of the fried shallots and transfer to a serving dish. Sprinkle the remaining shallots on top and serve immediately.
- To Make Ahead: The stewed greens can be refrigerated overnight. The fried shallots can stand at room temperature for 4 hours or sealed in an airtight container for a few days (reheat them gently in a warm oven if they lose some of their delightful crunch).