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Calabrese Mustard Greens

Just a little red wine vinegar transforms this otherwise familiar bowl of garlicky greens.

video Michael Chiarello Demonstrates How to Prepare and Cook Mustard Greens


slideshow  More Greens Recipes


  • Total Time:
  • Servings: 8

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  • 6 pounds mustard greens or chicory, stems discarded
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 5 large garlic cloves, thinly sliced
  • 1 1/2 teaspoons crushed red pepper
  • Salt and freshly ground black pepper
  • 1/4 cup plus 1 tablespoon red wine vinegar


  1. Bring a large pot of salted water to a boil. Add half of the greens and cook, stirring a few times, until just tender, about 3 minutes. Using a slotted spoon, transfer the greens to a colander and rinse with cold water. Repeat with the remaining greens. Drain very well. Coarsely chop the greens.
  2. In a large, deep skillet, heat the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden brown, about 1 minute. Add the greens and stir well. Cover and cook, stirring occasionally, until the greens are heated through, about 8 minutes. Season with salt and pepper. Transfer the greens to a large bowl and let cool to room temperature. Stir in the vinegar and serve.

Make Ahead

The cooked greens can be refrigerated overnight. Serve lightly chilled.

Contributed By Photo © Cedric Angeles Published October 2010

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