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Butter-Blanched Mustard Greens

As a rule, I season my greens in direct proportion to their degree of bitterness. To mellow the edge of mustard greens without overwhelming them with seasoning, I use this technique of cooking them in salty boiling water with butter melted into it. It infuses the greens with tons of flavor, but keeps their natural edge intact. If you love that hot, mustardy bite, be sure to add the mustard oil at the end.

Recipe information

  • Yield

    Serves 4

Ingredients

1 pound mustard greens
12 tablespoons (1 1/2 sticks) unsalted butter
1/3 cup kosher salt, plus more to taste
Mustard oil, optional (see Pantry, page 253)
Freshly ground black pepper

Preparation

  1. Step 1

    Remove and discard the ribs of the mustard greens. Cut the leaves into 1/4-inch strips. Wash and dry the leaves well.

    Step 2

    Meanwhile, in a large pot, bring 6 cups 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.

    Step 3

    Drizzle with a little mustard oil, if you like, and season with salt and pepper.

Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved. Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family. Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.
TagsMustard GreensLeafy GreensVegetableSideVegetarianNut FreeGluten FreeDairy FreeEasy5 Ingredients or FewerCookbooks
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