Serves1
- Active Time:10 min
- Start to Finish:20 min
December 2004
If you can’t find mustard greens, broccoli rabe is a good substitute. Cut off and discard the tough stem ends, then coarsely chop the tender stems, leaves, and florets.
-
1/2
pound
mustard greens, stems and center ribs discarded and leaves coarsely chopped (4 cups packed)
-
1
garlic clove, finely chopped
-
1
tablespoon
extra-virgin olive oil
-
1/3
cup
water
-
Blanch mustard greens in a 4-quart heavy pot of boiling salted water 1 minute. Drain greens in a colander and wipe pot dry.
-
Cook garlic in oil in pot over moderate heat, stirring, until pale golden, about 30 seconds. Add greens and water and simmer, partially covered, stirring occasionally, until tender, 5 to 6 minutes. Season with salt and pepper.
Cooks' notes: When salting water for cooking, use 1 to 2 tablespoons of salt for every 4 quarts of water.
