Butter-Blanched Mustard Greens Recipe - Chef Jean-Georges Vongerichten
To learn more about this recipe, see our related story, Greens Named Desire in our New York City edition.
Recipe adapted from Jean-Georges Vongerichten, Home Cooking with Jean-Georges: My Favorite Simple Recipes (Clarkson Potter)
Butter-Blanched Mustard Greens
Butter-Blanched Mustard Greens from Jean-Georges Vongerichten, Home Cooking with Jean-Georges: My Favorite Simple Recipes (Clarkson Potter)
Prep Time
0
minutes
Cook Time
10
minutes
Servings
4
servings
Total time: 10 minutes
Ingredients
- 1 pound mustard greens
- 12 tablespoons (1½ sticks) unsalted butter
- ⅓ cup kosher salt, plus more to taste
- Freshly ground black pepper
Optional Ingredients
- Mustard oil, optional
Directions
- Remove and discard the ribs of the mustard greens. Cut the leaves into ¼-inch strips. Wash and dry the leaves well.
- In a large pot, bring 6 cups of water to a boil. Add the butter and salt and return to a rapid boil. Add the greens and cook, stirring, until wilted and tender, about 4 minutes. Drain and transfer to a serving dish. Drizzle with a little mustard oil, if you like, and season with salt and pepper.