Wilted Mustard Greens with Pine Nuts and Crispy Garlic

Ingredients:
¼ cup pine nuts
4 cloves garlic, peeled and sliced
2 tablespoons olive oil
2 oranges or mandarins
1 lb. mustard greens, trimmed
1 tablespoon balsamic vinegar

Directions:

1. Place the garlic and olive oil in a small skillet and cook over low heat for about 20 minutes, or until garlic is golden brown. About ¾ of the way through the cooking add the pine nuts and continue to cook, stirring occasionally.
2. Meanwhile, stand one orange or mandarin upright and remove the peel and pith with a knife, following the curve of the fruit from top to bottom. Cut sections along the membranes slicing out the wedges one by one. Save the juice. Set aside.
3. Place the mustard greens in a bowl. Pour the hot oil with garlic and pine nuts over the greens and toss with tongs until the leaves are wilted. Add the balsamic vinegar, toss to coat. Divide among serving plates and top with citrus segments.

Serves 4