Monday, February 2, 2015

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Written By Bobbie

I love mustard greens.  They have a tangy bite to them that I think goes perfectly with rice, and is super quick and easy to make.


1 bunch or one bag mustard chopped greens
Olive oil or butter
1-2 teaspoon minced garlic
salt and pepper to taste


Wash mustard greens, shake off excess water and rough chop (if not using bagged chopped mustard greens).  Heat a large pot over medium high heat and add a splash of olive olive, or roughly a teaspoon of better and garlic.  Cook for just a minute or two before adding mustard greens.  I suggest using a large pot because the mustard greens are 'fluffy' and it takes a bit of moving them around before they wilt down.  You can try to do it in a large skillet, but I always end up with greens all over the stove top.  Stir frequently, trying to get the greens on the bottom rotated to the top.  Continue stirring until all the greens are wilted.  Serve as a side veggie or with rice.