MUSTARD GREENS ALL'AGLIO

2 pounds mustard greens
Sea salt
1/2 cup high-quality red-wine vinegar
3 garlic cloves, thinly sliced
Generous handful of small mint leaves, about 16
1/2 cup extra virgin olive oil

Strip the coarse ribs from the mustard greens. Cook the leaves in abundant boiling salted water until tender, about 8 minutes, or longer depending on size and freshness.

Meanwhile, in a small saucepan, bring the vinegar and garlic to a gentle boil. Cook until the liquid is reduced to a quarter of its original volume, about 8 minutes.

Drain the greens well, pressing out excess moisture with the back of a wooden spoon. Place on a platter, and fluff up the leaves with a fork. Tear the mint leaves, and sprinkle them over the greens. Cover to keep warm.

Pour the reduced vinegar and garlic over the mustard greens and mint. Drizzle with olive oil and salt to taste. Toss until the leaves are glossy. Taste and add more oil if desired. Serve warm or at room temperature.

Makes 4 to 6 servings
Source: My Italian Garden: More than 125 Seasonal Recipes from a Garden Inspired by Italy by Viana La Place