Tasting Table NYC: Butter-Blanched Mustard Greens

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
4 from 35 ratings
Butter-Blanched Mustard Greens from Jean-Georges Vongerichten, Home Cooking with Jean-Georges: My Favorite Simple Recipes (Clarkson Potter)
Servings
4
servings
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
  1. Remove and discard the ribs of the mustard greens. Cut the leaves into ¼-inch strips. Wash and dry the leaves well.
  2. 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.
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