Wilted Mustard-Green Pasta

1. 1

   Bring a 6-quart kettle three fourths full with salted water to a boil for pasta.

2. 2

   Remove and discard ribs from greens.

3. 3

   Coarsely chop greens and finely chop garlic.

4. 4

   Finely grate zest from lemons.

5. 5

   Cook pasta in boiling water until al dente.

6. 6

   While pasta is cooking, in a 12-inch nonstick skillet cook zest and garlic in oil over moderate heat, stirring, until garlic is golden and remove skillet from heat.

7. 7

   Add greens to garlic mixture with salt and pepper to taste, tossing with tongs until greens are wilted.

8. 8

   Reserve 1/2 cup pasta cooking water and drain pasta in a colander.

9. 9

   Add hot pasta and 1/4 cup reserved pasta cooking water to greens and cook over moderately low heat, tossing until combined well.

10. 10

    If mixture is too dry, stir in more pasta cooking water.

* Per serving · 4 servings · Values may vary.

No additional tips available.