2 large bunches of mustard greens
3-4 inch piece of fresh ginger, peeled and minced into tiny pieces
4 large garlic cloves, minced into tiny pieces
1/2 c. heavy cream
Bring a large pot of salted water to a boil. In the meantime, de-rib the greens and tear the leafy parts into 2-3 inch, compost the ribs. Boil greens for 6-7 minutes, then strain and run under cold water. Squeeze all water out of greens. In a saute pan, add the ginger, garlic and cream- bring to a boil and then lower to medium heat until the cream is reduced by half. Once it is, mix in the mustard greens and saute in the sauce until they are warmed through. Serve immediately.
Mustard greens shrink up like spinach, so this recipe makes enough for 3-4 sides