Calabrese Mustard Greens

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.

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.