Just like kale, mustard greens crisp up in the oven on low heat with just a bit of olive oil and salt. These flavorful chips are paired with a salty, garlicky, minimalistic riff on a traditional Italian anchovy sauce. —AT BURNING DEGREES
sea salt and freshly ground black pepper
extra virgin olive oil
tinned anchovies, salted and packed in olive oil
Prepare the mustard greens first. Rinse and throughly dry the greens, then tear them by hand from the stem in large-ish pieces.
Rub the greens gently with the olive oil, taking care to coat them lightly but not make them overly greasy. Place in a single layer on a baking sheet and bake, checking often for 10-15 minutes or until they are light and crispy, and golden around the edges.
While the greens are baking, prepare the anchovy sauce. Smash the garlic and anchovies together with the tinned oil in a mortar and pestle. You could also use a food processor.
Add water to thin the anchovy paste to desired consistency.
When the greens are done, remove from the oven and let cool for a few moments before arranging on a plate. Serve with the anchovy dip and a wedge of lemon.
My tiny hometown newspaper once printed a column by my six-year-old self offering a peanut butter cookie recipe in which you put the oven "at burning degrees." Things have gotten better since then. (I think.)