Active Time

　　45 minutes

　　Total Time

　　45 minutes

　　

Ingredients

Makes 12 servings

　　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

　　

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.

　　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.