This recipe will work with just about any green you want. It is packedwith vitamins K, C, A, & E, as well as minerals like calcium, iron, and magnesium.
Serve this as a side dish with fish or chicken. Drizzle the cooked greens with a small amount of vinegar – apple cider or balsamic would be perfect.
In a large pan, heat the olive oil over medium heat. Add the garlic and sauté for about 30 seconds.
Add the mustard greens and season with a small amount of salt and pepper, turning constantly to wilt. When the greens have wilted, add the stock and stir well. Bring to a simmer and let cook for about 5 more minutes.