Ingredients:
2 pounds mustard greens
1 medium onion, cut into ½-inch squares
3 medium tomatoes, chopped
2-3 green garlic bulbs, minced
1 tbs olive oil
Several pinches red pepper flakes or 3 small dried red chilies
Sea salt
Vinegar
Croutons (optional)
Directions:
1. Remove the stems from the greens and discard them – with the very large leaves, take out the whole stem not the just the bottom end. Roughly chop the leaves, wash them well and steam over boiling water for 5 minutes, or until they are tender. Take off the heat and set aside.
2. Heat the oil in a wide skillet, add the onion and cook over medium-high heat for 2 minutes. Add the tomatoes, garlic and chilies. Salt lightly and cook for another minute.
3. Add the chopped greens, mix well and continue cooking until greens are thoroughly warmed.
4. Taste for salt and season with a splash of vinegar. Serve alone, or with some warm, toasty croutons to soak up the juices.
Serves 4