Everyone loves creamed spinach, but check out this version of the dish made with mustard greens and you'll be an instant convert. It's from Emeril's new cookbook, "Emeril 20-40-60."Try this recipe with Emeril'sCider-Brined Turkey and Buttermilk Mashed Potatoes.
Prepare an ice-water bath; set aside. Bring a large pot of salted water to a boil. Add half of the mustard greens to the boiling water, a little at a time, pushing them down into the water. Return to a boil and cook greens until tender, about 10 minutes. Using tongs, transfer greens to ice-water bath. Repeat process with remaining greens. Drain and squeeze dry with a kitchen towel. Finely chop and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 6 minutes. Stir in half-and-half and Neufchatel. Simmer, stirring occasionally, until thickened and creamy, about 3 minutes.
Add greens to skillet and cook, stirring, until warmed through, about 3 minutes. Season with nutmeg, salt, and pepper; serve.