Monday, June 18, 2012

Wilted Mustard Greens

by Gourmet  | February 2004 (Sources)


yield: Makes 12 servings
active time: 45 minutes
total time: 45 minutes
Ingredients
  • 4 lb mustard greens, stems and coarse ribs discarded
  • 2 large garlic cloves, minced
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
Preparation
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 with tongs 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 5-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.
Cooks' note: Greens can be boiled and chopped 1 day ahead and chilled in a sealed plastic bag. You will need to cook them in garlic butter about 10 minutes (instead of 5) when made ahead.


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