Creamy Mustard Greens with Fried Shallots

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1/2 teaspoon crushed red pepper
• 6 pounds mustard greens, tough stems discarded and leaves torn
• 1 cup chicken stock
• 1/3 cup all-purpose flour
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• 10 medium shallots, thinly sliced
• Vegetable oil, for frying
• 1 1/4 cups heavy cream
• 1 garlic clove, smashed

1. Heat the olive oil in a pot.
2. Add the onion and the crushed red pepper and cook over moderate heat, stirring, until translucent, 5 minutes.
3. Add the greens in batches, stirring each batch to wilt before adding more.
4. Add the stock and bring to a simmer.
5. Cover and cook over moderately low heat until the greens are tender, 15 minutes.
6. Drain the greens well and return them to the pot.
7. In a bowl, mix the flour with the cayenne and a generous pinch each of salt and pepper.
8. Add the shallots and toss to coat with the flour mixture; transfer to a strainer and shake to remove the excess flour.
9. In a deep skillet, heat 1/2 inch of vegetable oil.
10. Fry the shallots in batches over moderate heat until crisp, 2 minutes.
11. Using a slotted spoon, transfer to paper towels to drain.
12. In a saucepan, simmer the cream and garlic over low heat until reduced to 1 cup, 10 minutes.
13. Strain the cream over the greens and simmer over moderate heat until very thick, 5 minutes; season with salt and pepper.
14. Stir in half the fried shallots and transfer to a serving dish.
15. Sprinkle the remaining shallots on top and serve.

extravirgin olive oil, onion, red pepper, mustard greens, chicken stock, flour, cayenne pepper, kosher salt, shallots, vegetable oil, heavy cream, garlic

Taken from www.foodandwine.com/recipes/creamy-mustard-greens-fried-shallots (may not work)