Calabrese Mustard Greens

Ingredients

• 6 pounds chicory 
• 1.5 teaspoons pepper red crushed
• 5 large garlic cloves thinly sliced
• 0.5 cup olive oil extra-virgin
• 0.3 cup red wine vinegar 
• 25 servings salt and pepper black freshly ground

Equipment

• bowl
• frying pan
• pot
• slotted spoon
• colander

Directions

1. Bring a large pot of salted water to a boil.
2. 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.
3. Drain very well. Coarsely chop the greens.
4. In a large, deep skillet, heat the olive oil.
5. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden brown, about 1 minute.
6. 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.
7. Transfer the greens to a large bowl and let cool to room temperature. Stir in the vinegar and serve.