Sauteed Mustard Greens with Crispy Garlic and Ginger

1. 1

   In a small skillet, heat 1/4 inch of canola oil until shimmering.

2. 2

   Add the sliced garlic and julienned ginger and fry over moderately high heat, stirring, until golden and crisp, about 4 minutes.

3. 3

   Using a slotted spoon, transfer the ginger and garlic to a paper towellined plate and season lightly with salt.

4. 4

   Reserve the oil.

5. 5

   Bring a large saucepan of water to a boil.

6. 6

   Add half of the mustard greens and cook until just tender, 3 to 5 minutes.

7. 7

   Using a slotted spoon, transfer to a colander to drain.

8. 8

   Repeat with the remaining greens.

9. 9

   Wipe out the saucepan.

10. 10

    Add 2 tablespoons of the garlic-ginger oil and heat until shimmering.

11. 11

    Add the minced garlic and ginger and cook over moderately high heat until fragrant and just starting to brown, about 1 minute.

12. 12

    Add the greens and cook, tossing, until hot, about 3 minutes.

13. 13

    Season with salt.

14. 14

    Transfer the greens to a bowl and garnish with the crispy garlic and ginger, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.