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Calabrese Mustard Greens


  • 3 lbs. mustard greens, stems discarded
  • 1/4 cup plus 1 1/2 tsp. olive oil
  • 3 large garlic cloves, thinly sliced
  • 3/4 tsp. crushed red pepper
  • 1/8 cup. plus 1 1/2 tsp. red wine vinegar
  • salt and black pepper to taste 


Bring a large pot of water to a boil.  Should be as salty as sea water.  Add the greens and blanch, just until tender, about 3 minutes.  Using a slotted spoon, transfer the greens to a colander and rinse with cold water.  Drain well and coarsely chop the greens.

In a large skillet, heat the olive oil.  Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden brown, but not burnt, about 1 minute.  Add the greens.  Cover and cook until the greens are heated through, about 8 minutes, stirring occasionally.  Season with salt and pepper. 

Cool to room temperature before adding the vinegar.  Serve.

Serves 8

Note: May be cooked ahead and refrigerated overnight.  Serve slightly chilled. 

Recipe adapted from Micahel Chiarello, Food & Wine Magazine

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