Appetizer Recipes
5-Step Garlic Sautéed Mustard Greens with Breadcrumbs
We could eat these mustard greens by the shovelful. They’re pleasantly peppery and rich with garlic (10 cloves will do that) — and there’s a touch of brightness from a splash of sherry vinegar. And on top? Just enough nutty Parmesan and crispy, crunchy breadcrumbs to balance the silkiness of the greens. It’s a versatile dish, too! Serve it family-style with fish or pasta for dinner; throw a fried egg on top, and there’s breakfast. Our tip: this recipe works with any dark leafy green, from kale to collards to chard.
Print
Share:
Appetizer
5-Step Garlic Sautéed Mustard Greens with Breadcrumbs
For the Greens:
3 bunches mustard greens, washed & stemmed
3 Tbsp olive oil
10 garlic cloves, peeled & thinly sliced
1 tsp sherry vinegar
Kosher salt, to taste
Directions
- Preheat the broiler to high. Bring a large pot of salted water to a boil. Drop 3 bunches of washed and stemmed mustard greens into the water and cook until bright green and tender, about 2 minutes. Remove the greens and plunge them into ice water. Drain and squeeze any excess moisture out of the greens, and then roughly chop them into bite-size pieces.
- In a cold cast-iron skillet, combine 3 Tbsp olive oil and 10 peeled and thinly sliced garlic cloves. Heat the pan to medium-high, stirring occasionally, until the garlic is soft and just barely starting to brown, about 3 minutes.
- Add the mustard greens and stir until they’re well coated in oil. Add 1 tsp sherry vinegar, season with kosher salt, toss to combine, and then turn off the heat.
- In a small bowl, combine ½ cup freshly grated Parmesan cheese, 2 Tbsp breadcrumbs, and 1 Tbsp melted butter. Sprinkle over the greens.
- Broil the greens until the cheese has melted and is golden brown, 30 to 60 seconds, depending on the distance between the pan and the broiler. Serve hot.