Butter-Blanched Mustard Greens With Mustard Oil

• 1 pound mustard greens, washed well, ribs removed and discarded
• 12 tablespoons unsalted butter
• 3 tablespoons kosher salt or more to taste
• 1 to 2 tablespoons pure or blended mustard oil
• Black pepper

1. Cut mustard green leaves into quarter-inch strips.
2. In a large pot, bring 6 cups water to a boil, add butter and salt.
3. When it returns to a boil, add greens.
4. Stir until wilted and tender, about 4 minutes.
5. Drain well, and transfer to a serving dish.
6. Mix in mustard oil, and salt and pepper to taste.

well, unsalted butter, kosher salt, oil, black pepper

Taken from cooking.nytimes.com/recipes/1013899 (may not work)