Equipment
Ingredients
Main
- 450 g mustard greens, washed and trimmed
- 1 g garlic, very finely minced
- 45 ml olive oil
- 2 g salt
- 2 lemon
Nutrition (per serving)
Method
Fill a large pot with water and a pinch of salt, then bring it to a boil at 100°C (212°F).
Place the mustard greens into the boiling water and cook for 3 minutes until they are tender and reach a vibrant green color.
Move the greens immediately from the pot into a bowl of ice water to stop the cooking process.
Drain the greens using a colander and squeeze them firmly with your hands to remove as much water as possible.
Transfer the squeezed greens to a mixing bowl and combine with the minced garlic, olive oil, and salt.
Extract the juice from one lemon and pour it over the greens, tossing to ensure even distribution.
Cut the second lemon into quarters and serve them alongside the greens.
Chef's Notes
- For the best flavor and texture, use fresh, vibrant mustard greens. Avoid any that appear wilted or have yellowing leaves.
- Blanching is crucial for tenderizing the greens and preserving their bright green color. Do not overcook, or they will become mushy.
- The ice bath is essential to shock the greens, immediately halting the cooking process and locking in their color and crisp-tender texture.
- Squeezing out as much water as possible after chilling is key to preventing a watery dressing and ensuring the flavors of the olive oil and lemon can properly coat the greens.
- Taste and adjust the lemon juice and salt before serving. The acidity of the lemon and the salt will enhance the natural peppery notes of the mustard greens.
Storage
Refrigerator: 3 days — Store in an airtight container to maintain freshness.
Reheating: Serve cold or bring to room temperature.
