To learn more about this recipe, see our related story, Greens Named Desire in our New York City edition.
Butter-Blanched Mustard Greens
Recipe adapted from Jean-Georges Vongerichten, Home Cooking with Jean-Georges: My Favorite Simple Recipes (Clarkson Potter)
Yield: 4 servings
Cook Time: 10 minutes
1 pound mustard greens
12 tablespoons (1½ sticks) unsalted butter
⅓ cup kosher salt, plus more to taste
Mustard oil, optional
Freshly ground black pepper
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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