Prep: 1. Mince garlic and chop mustard greens. Make: 1. In a pan with a lid, heat oil over medium-high heat until it shimmers and sauté garlic until fragrant, about 30 seconds. 2. If needed, add greens in batches, turning with tongs and covering with lid, until each batch is wilted. 3. Season greens with salt, then add 1/2 cup water and cook, covered, over medium heat, stirring occasionally, until just tender, 3-5 minutes. Continue to cook, uncovered, until most of liquid is evaporated.
If using young, small mustard greens, simply stir-fry as directed, omitting the water and additional cooking time.