Wilted Mustard Greens
- Servings: 4
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 pound mustard greens, washed, rinsed, trimmed, and stems removed
- Kosher salt and freshly ground black pepper
In a small pan over low heat, combine the oil and garlic and cook until the garlic turns brown and crisp. Do not overcook.
Add the mustard greens and cook until wilted and tender, about 3 to 5 minutes. Season with salt and pepper and serve.