Tuesday, June 7, 2011

Spring Arrives with Tender Greens

Mustard Greens Sautéed with Garlic

½ lb. Mustard Greens*, tough stems and center ribs discarded
   and leaves coarsely chopped (4 cups packed)
1 Tbl. Extra Virgin Olive Oil
2 Garlic cloves, finely chopped
¼ tsp. Red Chili Flakes
Cup Water

Blanch mustard greens in a 4-quart heavy pot of boiling salted water 1 minute. Drain greens in a colander and return pot to burner over medium high heat.

Add oil to the pot and when it begins to shimmer add the garlic and chili flakes. Stir until the garlic begins to turn 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.
*Note – If using young, tender greens there is no need to blanch. Broccoli Rabe, Collard Greens or any other greens may be cooked in the same manner.

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