Sautéed Mustard Greens
½ cup onion or shallots, thinly sliced
1 medium red bell pepper, chopped
2 cloves garlic, minced
1 tbsp olive, vegetable or canola oil
1 lb mustard greens
2 to 3 tbsp lemon or lime juice
¼ tsp salt
¼ tsp pepper
1 cup pecans, chopped (optional)
In a large sauté pan, sauté onions and bell pepper in oil over medium heat until the
onions begin to brown and caramelize, about 5 to 10 minutes.
Add the minced garlic and cook 1 minute more, until fragrant.
Add the mustard greens and lemon or lime juice and cook until the greens are just barely wilted.
Season with salt and pepper and garnish with chopped pecans.
Recipe courtesy of Ivy Tech Culinary Arts