4 lb mustard greens, stems and coarse ribs discarded

2 large garlic cloves, minced

3 tbsp unsalted butter

½ tsp salt, or to taste

¼ tsp black pepper, or to taste

Cook mustard greens in 2 batches in a 6- to 8-quart pot of boiling salted water, stirring to submerge, until wilted and tender, about 5 minutes. Transfer with tongs to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.

Cook garlic in butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, about 2 minutes. Add boiled greens, salt, and pepper and cook, covered, stirring occasionally, until heated through, about 5 minutes.

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