Active Time

　　10 min

　　Total Time

　　20 min

　　If you can't find mustard greens, broccoli rabe is a good substitute. Cut off and discard the tough stem ends, then coarsely chop the tender stems, leaves, and florets.

　　

Ingredients

Makes 1 serving

　　1/2 lb mustard greens, stems and center ribs discarded and leaves coarsely chopped (4 cups packed)

　　1 garlic clove, finely chopped

　　1 tablespoon extra-virgin olive oil

　　1/3 cup water

　　

Step 1

Blanch mustard greens in a 4-quart heavy pot of boiling salted water 1 minute. Drain greens in a colander and wipe pot dry.

　　

Step 2

Cook garlic in oil in pot over moderate heat, stirring, until pale golden, about 30 seconds. Add greens and water and simmer, partially covered, stirring occasionally, until tender, 5 to 6 minutes. Season with salt and pepper.