-1 bunch mustard greens, stems and coarse ribs removed (can be saved to use in another recipe, or for a vegetable stock)
-2 large garlic cloves, minced
-3 tbsp unsalted butter
-1/2 tsp salt, or to taste
-1/4 tsp black pepper, or to taste
1.) 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 colander, pressing to squeeze out excess moisture, then coarsely chop.
2.) Cook garlic in butter in a 4- to 5- quart heavy pot over moderately low heat, stirring, until softened– about 2 minutes.
3.) Add boiled greens, salt, and pepper to butter 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 for 10 mins made ahead.
**Farmer Julia’s note: Take a tsp of garlic butter and crisp up some diced smoked ham, then add back to greens with a fried egg on top.