Ingredients:
1 pound mixed chard and kale
2 teaspoons coconut oil
2-3 large green garlic, minced
¼ teaspoon red pepper flakes
¼ teaspoon dry mustard powder
2 tablespoons rice vinegar
1 teaspoon tamari or soy sauce
1 teaspoon honey

Directions:

  1. Wash and dry greens. Slice into ribbons (chiffonade).
  2. Heat oil in a skillet over medium heat. Add the red pepper flakes and green garlic and stir-fry for about 1 minute.
  3. Add the greens along with the mustard powder and stir to coat the greens with the spices.
  4. Mix the rice vinegar, tamari, and honey together and add to the greens. Cook, covered, over medium-low heat until the greens are tender, about 5-10 minutes.