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.
Recipe information
Total Time
20 min
Yield
Makes 1 serving
Ingredients
1/2 lb 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
Preparation
Step 1
Blanch mustard greens in a 4-quart heavy pot of boiling salted water 1 minute. Drain greens in a colander and wipe pot dry.
Step 2
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.
