Braised Mustard Greens With Spring Onions

1. 1

   Rinse greens and drain. Set aside with water still clinging to leaves.

2. 2

   Heat 1 1/2 tbsp. oil over medium heat in a large stockpot. Add garlic, onions, and chile flakes and cook, stirring often, until softened but not browned, about 5 minutes. Scoop half into a bowl and set aside.

3. 3

   Add half of greens to pot and cook, covered, until wilted, then add second half. When greens are thoroughly wilted, sprinkle with salt and toss with tongs.

4. 4

   Reduce heat and simmer greens, covered, until very tender, about 45 minutes, adding water occasionally if necessary to keep about 1/4 in. water in bottom of pot.

5. 5

   Add vinegar, remaining oil, and reserved garlic-onion mixture and toss to mix (it will be quite liquidy).

6. 6

   Make ahead: Chopped greens, 1 day, covered and chilled; braised greens, 1 day, covered and chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.