-Take the stems and rib out of 1 bunch of Amara mustard greens.

-Cook mustard greens in a 6- to 8-quart pot of boiling salted water, 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 2 cloves of garlic put through a press in 2 TBS unsalted 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.