Mustard Greens With Balsamic Vinegar

• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 3 pounds mustard greens, well rinsed and tough stems removed, very coarsely chopped
• 2 tablespoons aged balsamic vinegar
• Kosher salt and freshly ground black pepper to taste

1. In a very large pot, heat the oil over medium-high heat.
2. Add the garlic and cook, stirring, for 1 minute.
3. Add the mustard greens, stirring and working them down into the pot until they all fit.
4. Cook for 5 minutes, stirring occasionally.
5. Cover the pot, lower the heat to medium and continue to cook until the greens are very tender, about 10 minutes more.
6. Remove from the heat, stir in the vinegar and season to taste with salt and pepper.
7. Serve immediately.

olive oil, garlic, mustard greens, aged balsamic vinegar, kosher salt

Taken from cooking.nytimes.com/recipes/9320 (may not work)