my name is guillaume bienaime from restaurant marche in menlo park. and today, we're going to be cooking some spicy indian mustard greens. so these mustard greens have been washed. we have about a pound here. and the first thing we're going to do is blanche the greens. and the reason we're blanching them is so that we can start working with a product that's a little smaller in volume here. and these won't take very long, so either blanching, or if you have a steamer at home, you could steam them as well. and then, i'm just going to strain them out... and to stop the cooking process, we're just going to get them into a little bit of ice water. so we're serving these greens today with some spanish chorizo, which is kind of a spanish-style salami. then we'll slice our garlic. going to take our shallot here. the one thing you can do which is really nice is that you can kind of blanch your greens and make your oil ahead of time, and then put it all together when your guests get to your house or when you're ready to eat. add our garlic and shallot. then we