Butter-Blanched Mustard Greens Recipe - Chef Jean-Georges Vongerichten

Ingredients

• 1 pound mustard greens
• 12 tablespoons (1½ sticks) unsalted butter
• ⅓ cup kosher salt, plus more to taste
• Freshly ground black pepper

Optional Ingredients

• Mustard oil, optional

Directions

1. Remove and discard the ribs of the mustard greens. Cut the leaves into ¼-inch strips. Wash and dry the leaves well.
2. In a large pot, bring 6 cups of 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. Drizzle with a little mustard oil, if you like, and season with salt and pepper.