Prep 10 mins
Cook 35 mins
From Best of Gourmet. These greens can be made ahead and then cooked in the garlic butter for final presentation.
- 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.
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!