If using young, small mustard greens, simply stir-fry as directed, omitting the water and additional cooking time.
Recipe information
Total Time
20 min
Yield
Makes 6 servings
Ingredients
3 large garlic cloves, minced
1/2 teaspoon salt
1/4 cup olive oil
1 1/2 lb mustard greens (2 bunches), stems and center ribs discarded and leaves halved
1/2 cup water
Preparation
Mash garlic to a paste with ā teaspoon salt. Heat oil in a 5-quart pot over moderately high heat until hot and sautĆ© garlic paste until fragrant. Add half of greens and toss with tongs to coat with oil, adding remaining half as greens wilt. Add water and cook, covered, stirring occasionally, 5 minutes. Continue to cook, uncovered, until greens are just tender and most of liquid is evaporated. Season with additional salt.
