Wilted Mustard Greens
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 large
Garlic Cloves (minced)3 tbsps
Unsalted Butter1 tsp
Salt (to taste)1 tsp
Black Pepper (to taste)Directions:
1
Cook mustard greens in 2 batches in a 6- to 8-quart pot of boiling salted water , stirring to submerge, until wilted and tender, about 5 minutes
2
Transfer with tongs to a large bowl of cold water to stop cooking
3
Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop
4
Cook garlic in butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, about 2 minutes
5
Add boiled greens, salt, and pepper and cook, covered, stirring occasionally, until heated through, about 5 minutes
6
Cook mustard greens in 2 batches in a 6- to 8-quart pot of boiling salted water , stirring to submerge, until wilted and tender, about 5 minutes
7
Transfer with tongs to a large bowl of cold water to stop cooking
8
Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop
9
Cook garlic in butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, about 2 minutes
10
Add boiled greens, salt, and pepper and cook, covered, stirring occasionally, until heated through, about 5 minutes