2 tablespons olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
2 pounds mustard greens, thoroughly washed, and chopped
fine sea salt
freshly ground black pepper
Warm oil in a large sauté pan set over medium-high heat. Add shallots and cook until soft and translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add mustard greens and 1/4 cup water. Cover and cook until tender, about 5 to 8 minutes. Uncover and allow any residual liquid to evaporate. Season with salt and pepper. Serve immediately.
Yield: 6 to 8 servings.
- Recipe courtesy of Gastronomer's Guide