Sauteed Mustard Greens with Crispy Garlic and Ginger

• Canola oil, for frying
• 1/4 cup thinly sliced garlic, plus 1 tablespoon minced garlic
• 1/4 cup julienned peeled fresh ginger, plus 1 tablespoon minced fresh ginger
• Kosher salt
• 2 pounds mustard greens, stems discarded and leaves torn into bite-size pieces

1. In a small skillet, heat 1/4 inch of canola oil until shimmering.
2. Add the sliced garlic and julienned ginger and fry over moderately high heat, stirring, until golden and crisp, about 4 minutes.
3. Using a slotted spoon, transfer the ginger and garlic to a paper towellined plate and season lightly with salt.
4. Reserve the oil.
5. Bring a large saucepan of water to a boil.
6. Add half of the mustard greens and cook until just tender, 3 to 5 minutes.
7. Using a slotted spoon, transfer to a colander to drain.
8. Repeat with the remaining greens.
9. Wipe out the saucepan.
10. Add 2 tablespoons of the garlic-ginger oil and heat until shimmering.
11. Add the minced garlic and ginger and cook over moderately high heat until fragrant and just starting to brown, about 1 minute.
12. Add the greens and cook, tossing, until hot, about 3 minutes.
13. Season with salt.
14. Transfer the greens to a bowl and garnish with the crispy garlic and ginger, then serve.

canola oil, garlic, fresh ginger, kosher salt, mustard greens

Taken from www.foodandwine.com/recipes/sauteed-mustard-greens-with-crispy-garlic-and-ginger (may not work)