3 lbs. mustard greens, stems discarded1/4 cup plus 1 1/2 tsp. olive oil3 large garlic cloves, thinly sliced3/4 tsp. crushed red pepper1/8 cup. plus 1 1/2 tsp. red wine vinegar
salt and black pepper to taste
Bring a large pot of water to a boil. Should be as salty as sea water. Add the greens and blanch, just until tender, about 3 minutes. Using a slotted spoon, transfer the greens to a colander and rinse with cold water. Drain well and coarsely chop the greens.
In a large skillet, heat the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden brown, but not burnt, about 1 minute. Add the greens. Cover and cook until the greens are heated through, about 8 minutes, stirring occasionally. Season with salt and pepper.
Cool to room temperature before adding the vinegar. Serve.
Serves 8
Note: May be cooked ahead and refrigerated overnight. Serve slightly chilled.
Recipe adapted from Micahel Chiarello, Food & Wine Magazine
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This recipe was most recently featured in
Boston Organics Newsletter No. 43 of 2015.