Garlicky Mustard Greens
This recipe is from urbanext.illinois.edu.
3 pounds mustard greens
1 Tablespoon olive oil
1 cup chopped onions
3 cloves garlic
1 large red bell pepper, chopped (about one cup)
½ cup chicken broth, canned or homemade
1 Tablespoon cider vinegar
2 teaspoons sugar
Pick through the greens removing yellow, wilted greens and large tough stems and veins.
Run the sink full of cool water and wash the greens in three changes of water. Fresh greens hold soil and dirt. Swishing the greens through the cold water removes grit the clinging grit. Drain.
Stack several leaves; roll up jelly-roll style. Cut crosswise into ½ inch slices. Repeat with remaining greens.
Heat oil in Dutch oven or large saucepan over medium heat. Add onion and garlic, cook and stir for about 3 minutes.
Stir in greens, red bell pepper and chicken broth. Bring to boil then reduce heat to low.
Cook, covered for 20 to 25 minutes or until greens are tender. Young greens cook quickly, large older greens can take as long as 45 minutes to become tender. Add more water if needed.
In a small bowl, combine vinegar and sugar. Stir until dissolved. Sprinkle over cooked greens, remove from heat.