Turnip Greens with Boiled Dressing

From Old Cape Henry Lighthouse in Fort Story, Virginia. This sweet-and-sour dressing meshed with the fresh greens is a classic combination.

1 pound turnip greens, beet greens, or Swiss chard
1  small red onion, sliced
1/2  recipe Boiled Dressing, for serving
1/2 teaspoon salt
1/8 teaspoon freshly ground {black pepper}
Boiled Dressing
1 teaspoon powdered mustard
1/4 teaspoon cayenne pepper
1 teaspoon all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup milk,divided
3  egg yolks
1/4 cup cider vinegar
1 tablespoon butter
Wash the greens and remove thick stems and ribs. Cut into 1/2-inch ribbons and dry completely.

For the Boiled Dressing, mix together the mustard, cayenne, flour, sugar, and salt. Slowly add half the milk, and blend until smooth.

Blend together the yolks, vinegar, and remaining milk. Cook in a double boiler. Whisk in the mustard-flour mixture. Cook, whisking constantly, for 3 to 4 minutes; then add butter. Cook until the dressing coats the back of a spoon.

Combine the greens and onion in a large bowl. Toss with the Boiled Dressing, and season with the salt and pepper.

Ease of Preparation: Moderate

Preparation Time: 15-20 min

Cook Time: 5-10 min

Servings: 4 to 6

Recipe By: Becky Sue Epstein and Ed Jackson

From:  The American Lighthouse Cookbook
Used with permission of Sourcebooks