As a rule, I season my greens in direct proportion to their degree of bitterness. To mellow the edge of mustard greens without overwhelming them with seasoning, I use this technique of cooking them in salty boiling water with butter melted into it. It infuses the greens with tons of flavor, but keeps their natural edge intact. If you love that hot, mustardy bite, be sure to add the mustard oil at the end.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Remove and discard the ribs of the mustard greens. Cut the leaves into 1/4-inch strips. Wash and dry the leaves well.
Step 2
Meanwhile, in a large pot, bring 6 cups 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.
Step 3
Drizzle with a little mustard oil, if you like, and season with salt and pepper.
