Tasting Table NYC: Butter-Blanched Mustard Greens

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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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