Steamed mustard greens, roasted garlic butter

The combination of bitter greens and sweet roasted garlic is one of the most delicious vegetable preparations I know. Turnip greens make an equally beneficial substitute and are abundant in absorbable calcium.

Serves 4

1 large head garlic
1 1/2 pounds mustard greens or collard greens
3 tablespoons unsalted whipped butter

1. Preheat oven to 400 degrees F.
2. Wrap garlic head in a large piece of foil to make a pouch, and seal top tightly. Place in a pie tin and roast for 1 hour. Remove from oven, open foil packet, and let cool.
3. Wash greens thoroughly and pat dry.
4. Cut garlic in half through the equator. Squeeze 2 tablespoons pulp from garlic. Place butter in a small bowl and, using a fork, mash garlic pulp into butter, mixing well.
5. In a large nonstick skillet or a shallow flame-proof casserole large enough to hold all the greens, heat half the butter mixture. Add greens and cook over high heat until wilted. Add remaining butter mixture, and kosher salt and freshly ground black pepper to taste. Stirring constantly, continue to cook for 5 to 8 minutes, over medium heat, until tender. Serve immediately.

Recipe by Rozanne Gold. Healthy 1-2-3
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