Creamy Mustard Greens Casserole

|Crisp fried shallots are a terrific contrast to creamy greens especially when they're stirred in and sprinkled on top|mustard greens mustard leaf|1 tablespoons extra-virgin olive oil1 medium onion finely chopped1/2 teaspoon crushed red pepper1 bunch mustard greens tough stems discarded and leaves torn1/2 cup stock20 g all-purpose flour1/4 teaspoon cayenne pepperKosher salt and freshly ground black pepper3 medium shallots thinly slicedVegetable oil for frying100ml cream1 garlic clove smashed|Heat the olive oil in a pot. Add the onion and the crushed red pepper and cook over moderate heat stirring until translucent 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 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 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 10 minutes. Strain the cream over the greens and simmer over moderate heat until very thick 5 minutes; season with salt and pepper. Stir in half the fried shallots and transfer to a serving dish. Sprinkle the remaining shallots on top and serve.|10.00 minutes|4|Food & Wine