Use less-spicy kale instead of mustard greens if you prefer a milder side dish—or try a mixture of both.
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- 8 servings
- ¼ cup toasted sesame oil
- 6 garlic cloves, thinly sliced
- 4 large bunches mustard greens or kale, ribs and stems removed, leaves torn into large pieces
- ½ cup sake or dry white wine
- 1 Tbsp. finely grated lemon zest
- Kosher salt
- Toasted sesame seeds (for serving)
- Pour oil into a large high-sided skillet, add garlic, and set over medium heat. Cook, stirring often, until garlic is barely golden, about 2 minutes.
- Add a third of the greens to skillet and toss to coat with oil and garlic. Cover skillet with a lid and cook until greens are slightly wilted, about 2 minutes. Uncover skillet; add sake and another third of greens and toss to combine. Cover and cook until greens are slightly wilted, about 2 minutes, then add remaining greens. Cover and cook until slightly wilted, about 2 minutes. Remove lid from skillet, add lemon zest to greens, and continue to cook, stirring often, until greens are completely wilted and tender and most of the liquid has evaporated, about 2 minutes. Season with salt.
- Transfer greens to a serving bowl and top with sesame seeds.
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