- Active Time:10 min
- Start to Finish:20 min
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.
mustard greens, stems and center ribs discarded and leaves coarsely chopped (4 cups packed)
garlic clove, finely chopped
extra-virgin olive oil
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.