http://www.epicurious.com/recipes/food/views/wilted-mustard-greens-109100

Discovered by our Community Organizer Christina Jones

Makes 12 servings, takes 45 minutes.

INGREDIENTS

    • 4 lb mustard greens, stems and coarse ribs discarded
    • 2 large garlic cloves, minced
    • 3 tablespoons unsalted butter
    • 1/2 teaspoon salt, or to taste
    • 1/4 teaspoon black pepper, or to taste

PREPARATION

    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.
    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.
Cooks’ note:
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.