Serves 4
2 bunches mustard greens, stems and lower ribs discarded, leaves coarsely chopped
2 Tbl butter
1 large clove garlic, minced
about 1/2 cup water
1 Tbl + 1 tsp sherry vinegar
kosher salt & freshly ground black pepper, to taste
Wash the greens: Place the prepped greens in a large mixing bowl and cover with cool water. Lift the leaves out of the water with your hands and place in a colander, leaving any dirt at the bottom of the bowl. (Don’t pour the greens and water into a colander, or you’ll just be pouring the dirt right back on top of the greens.) Repeat this step as many times as necessary, covering the greens with fresh cool water and lifting the greens out of the bowl, until no dirt is seen in the bottom of the bowl. Drain the greens and spin dry.
In a large sauté pan over medium heat, melt the butter. Add the minced garlic and sauté, stirring constantly until the garlic just barely starts to turn towards golden. Add the prepped greens and stir to combine – your aim here is to stop the garlic from over-cooking, so combine it well with the greens, to limit its contact with the hot pan. Add 1/4 cup water and cover the sauté pan with a lid. Cook about 1 minute, then stir the greens, folding them over so the wilted greens are on top and the raw greens on the bottom. Cover and cook for another minute or two. Add another 1/4 water and continue to cook and stir in this way until all of the leaves are tender to the bite, about 5-10 minutes. (Taste one and see if it’s tender.) Add more water if you need. When the greens are tender, remove the lid and cook until any leftover water has evaporated. Sprinkle with the vinegar and season with salt and pepper. Stir to combine. Taste and season with salt and pepper, and more vinegar if needed. Serve hot.
SERVED AT THIS DINNER PARTY
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