- 3 large garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1 1/2 lb mustard greens (2 bunches), stems and center ribs discarded and leaves halved
- 1/2 cup water
- Mash garlic to a paste with ‚ teaspoon salt. Heat oil in a 5-quart pot over moderately high heat until hot and sauté garlic paste until fragrant. Add half of greens and toss with tongs to coat with oil, adding remaining half as greens wilt. Add water and cook, covered, stirring occasionally, 5 minutes. Continue to cook, uncovered, until greens are just tender and most of liquid is evaporated. Season with additional salt.