- 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
- In a small skillet, heat 1/4 inch of canola oil until shimmering. Add the sliced garlic and julienned ginger and fry over moderately high heat, stirring, until golden and crisp, about 4 minutes. Using a slotted spoon, transfer the ginger and garlic to a paper towel–lined plate and season lightly with salt. Reserve the oil.
- Bring a large saucepan of water to a boil. Add half of the mustard greens and cook until just tender, 3 to 5 minutes. Using a slotted spoon, transfer to a colander to drain. Repeat with the remaining greens.
- Wipe out the saucepan. Add 2 tablespoons of the garlic-ginger oil and heat until shimmering. Add the minced garlic and ginger and cook over moderately high heat until fragrant and just starting to brown, about 1 minute. Add the greens and cook, tossing, until hot, about 3 minutes. Season with salt. Transfer the greens to a bowl and garnish with the crispy garlic and ginger, then serve.
The crispy garlic and ginger can be stored in an airtight container overnight.