2000s Recipes + Menus

Braised Mustard Greens with Garlic

  • 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.
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