Equipment
Ingredients
Main Ingredients
- 300 g mustard greens, washed, stems separated and chopped, leaves torn
- 45 g unsalted butter, cut into pieces
- 2 garlic, thinly sliced
- 3 g kosher salt
- 5 ml mustard oil, raw, unrefined
Nutrition (per serving)
Method
Remove the thick stems from the mustard greens. Roughly chop the stems into small pieces and tear the leafy parts into large, bite-sized sections. Leave the water clinging to the leaves from washing.
Heat a large skillet over medium heat. Add the unsalted butter and allow it to melt and gently foam. Add the sliced garlic and cook for about 30 seconds until fragrant but not browned.
Add the chopped stems to the pan and cook for 1 minute. Add the wet leaves and the kosher salt. Toss vigorously using tongs. The water on the leaves will emulsify with the butter to swiftly steam and blanch the greens.
Continue to cook the greens for 2 to 3 minutes, tossing constantly until they are completely wilted, tender, and the liquid has mostly evaporated to leave a rich, glossy butter glaze.
Remove the skillet from the heat. Drizzle the raw mustard oil over the greens and toss once more to coat evenly. Serve immediately.
Chef's Notes
- Washing the greens right before cooking ensures just enough water clings to the leaves to create a steamy, buttery emulsion, effectively blanching them in the fat without needing extra liquids.
- Mustard oil provides a sharp, horseradish-like kick. Use cold-pressed, unrefined mustard oil (kachchi ghani) for the most authentic flavor. Adding it off the heat preserves its volatile, sinus-clearing aromatics.
- Mustard greens reduce drastically in volume. Do not worry if they overcrowd the pan initially; they will quickly shrink to about one-fifth of their raw size.
- The rich dairy fat of the butter perfectly counteracts the intense pepperiness of the greens, smoothing out the aggressive edges of the mustard oil finish.
Storage
Refrigerator: 3 days — Best eaten fresh as greens will lose their vibrant color and texture upon reheating.
Reheating: Warm gently in a skillet over low heat just until heated through.
