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Creamy Mustard Greens

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

  1. In large Dutch oven, pour water to depth of 4”.
  2. Add 3 t. salt and bring to boil.
  3. Add 1/3 of greens, cook until crispy-tender, about 4 minutes.
  4. Remove with slotted spoon and place in ice water bath. Drain well and squeeze dry. Repeat with remaining greens.
  5. In 12” enamel-coated cast-iron braiser, drizzle olive oil to cover bottom and place over medium heat.
  6. Add onion, cook until tender.
  7. Add garlic and thyme, cook until fragrant, about 1 minute.
  8. Stir in flour, paprika and pepper, cook another minute.
  9. Whisk in half and half until smooth, bring to boil and stir in greens and remaining 2 t. salt.
  10. Reduce heat to low, cover and simmer, stir occasionally, until sauce is thickened, about 12-15 minutes.
  11. Garnish with Fried Shallots and thyme.
  12. 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.
  13. 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.
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