Sauteed Mustard Greens

Ingredients

• 16 ounces mustard greens – stems removed, leaves coarsely chopped and well rinsed
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic – thinly sliced
• 0.25 tsp red pepper flakes
• 0.25 cup water
• 0.75 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• 1.5 tbsp apple cider vinegar

Instructions

1. Rinse the mustard greens thoroughly in several changes of cold water to remove grit. Strip away tough stems, then coarsely chop the leaves and spin or pat dry.
2. Heat the olive oil in a large wide skillet over medium heat. Add the sliced garlic and red pepper flakes and cook, stirring, until fragrant and just starting to sizzle, 30–60 seconds; do not brown.
3. Add about half of the mustard greens and toss with tongs until beginning to wilt, 1–2 minutes. Add the remaining greens and continue tossing until they collapse slightly.
4. Pour in the water, sprinkle with the kosher salt and black pepper, and toss. Cover and cook, stirring once or twice, until the greens are tender but still bright, 5–7 minutes. If the pan dries before the greens are tender, add a tablespoon or two of water.
5. Uncover, raise the heat to medium-high, and cook off excess liquid, tossing, 1–2 minutes.
6. Remove from the heat and stir in the apple cider vinegar. Taste and adjust salt, pepper, and vinegar to balance the greens’ bite. Serve hot.