Greens can be boiled and chopped 1 day ahead and chilled in a sealed plastic bag. You will need to cook them in garlic butter about 10 minutes (instead of 5) when made ahead.
Recipe information
Total Time
45 minutes
Yield
Makes 12 servings
Ingredients
Preparation
Step 1
Cook mustard greens in 2 batches in a 6- to 8-quart pot of boiling salted water , stirring to submerge, until wilted and tender, about 5 minutes. Transfer with tongs to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
Step 2
Cook garlic in butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, about 2 minutes. Add boiled greens, salt, and pepper and cook, covered, stirring occasionally, until heated through, about 5 minutes.
