SPOOKY PEANUT BUTTER SPIDER COOKIES2 ½ c. flour½ t. salt¼ t. baking soda1 ½ c.…
Creamy Mustard Greens
CREAMY MUSTARD GREENS
5 t kosher salt, divided
2 lbs. mustard greens, stemmed and chopped
Olive oil
1 red onion, sliced
3 T. minced garlic
1 T. chopped fresh thyme
3 T. flour
2 t. smoked paprika
1 t. black pepper
4 c. half and half
Fried Shallots and fresh thyme, garnish
FRIED SHALLOTS:
Vegetable oil, for frying
¼ c. flour
½ t. kosher salt
¼ t. black pepper
4 large shallots, thinly sliced and separated into rings
- In large Dutch oven, pour water to depth of 4”.
- Add 3 t. salt and bring to boil.
- Add 1/3 of greens, cook until crispy-tender, about 4 minutes.
- Remove with slotted spoon and place in ice water bath. Drain well and squeeze dry. Repeat with remaining greens.
- In 12” enamel-coated cast-iron braiser, drizzle olive oil to cover bottom and place over medium heat.
- Add onion, cook until tender.
- Add garlic and thyme, cook until fragrant, about 1 minute.
- Stir in flour, paprika and pepper, cook another minute.
- Whisk in half and half until smooth, bring to boil and stir in greens and remaining 2 t. salt.
- Reduce heat to low, cover and simmer, stir occasionally, until sauce is thickened, about 12-15 minutes.
- Garnish with Fried Shallots and thyme.
- FRIED SHALLOTS: In 12” cast-iron skillet, pour 1” oil and heat over medium until thermometer registers 350. In large bowl, whisk together flour, salt and pepper. Stir in shallots until fully coated.
- Fry shallots in batches until golden brown, 2-3 minutes. Remove with slotted spoon, and drain on paper towels. Store in airtight container for 2 days.