- Olive oil
- 1 clove garlic, minced
- A pinch red pepper flakes
- 2 large bunches mustard greens, washed and leaves cut into strips
- Salt to taste
- 1/2 small onion, diced
- A couple tablespoons butter
- 1 1/2 tablespoons flour
- 1 1/2 cups whole milk
- 1 cup grated jalapeño or pepper jack cheese
- A small handful of bread crumbs
Heat the oil in a large skillet. Add the garlic and red pepper. After a few minutes add the mustard greens and a generous amount of salt. Sauté until the greens are wilted. Put them into a colander and press to remove any liquid. Set aside.
Melt the butter in a saucepan, add the onion and cook until translucent. Then add the flour and whisk the flour into the butter and cook a little, but do not brown. Slowly add the milk, stirring until slightly thickened. Gradually add the cheese, a little at a time, while stirring, and cook just until smooth and melted. Add the reserved mustard greens and mix to combine thoroughly. Taste and add additional salt and pepper if needed.
Place in a casserole dish and top with bread crumbs. Bake at 300°, uncovered, for 30–45 minutes or until lightly browned on top.
Other Seasonal Recipes:: In Season: Spring Seasonal Recipes