Wilted Mustard Greens

Submitted by mary winecoff

"From Best of Gourmet. These greens can be made ahead and then cooked in the garlic butter for final presentation."

 

• Ready In: 45mins
• Ingredients: 4
• Serves: 12

ingredients

• 4 lbs mustard greens, stems and coarse ribs discarded
• 2 large garlic cloves, minced
• 3 tablespoons unsalted butter
• salt and pepper

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. 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.
2. 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.

Reviews

[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!