Recipe by mary winecoff
From Best of Gourmet. These greens can be made ahead and then cooked in the garlic butter for final presentation.
Top Review by breezermom
Great new way to serve greens! I couldn't find mustard greens, and could choose between collard greens or turnip greens. I chose turnip greens because they just looked better! Also, I knew they would cook faster than the collard greens. Mine wilted in about 15 minutes, and I drained them in a colander, mashing all the juices out. It was easy to heat them back up in the butter and garlic. It took a lot less time to make these than I thought it would, and they were delicious! Thanks for sharing a recipe I'll repeat again!
- 4 lbs mustard greens, stems and coarse ribs discarded
- 2 large garlic cloves, minced
- 3 tablespoons unsalted butter
- salt and pepper
Directions See How It's Made
- 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. Transfer to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
- Cook garlic in butter in a 4 to 6 quart heavy pot over moderately low heat, stirring until softened, about 2 minutes. Add boiled greens, salt and pepper and cook, covered stirring occasionally until heated through, about 5 minutes.