Creamed Mustard Greens

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Credit: Donnette Hansen
The National Culinary Review, November 2008


5 bunches mustard greens, stems removed, washed well, chiffonade
7 shallots, finely diced
1 quart heavy cream
Salt and white pepper


Remove stems from mustard greens; wash well in several changes of water to remove grit. Roll greens up; slice thinly. Put in pan with shallots, cream and salt and pepper. Cover with aluminum foil; cook for 1 1/2 hours at 350°F. Remove from oven; adjust seasoning with salt and pepper.


Side, The National Culinary Review

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