Zingy Mustard Greens

Makes 6 servings

3 lbs mustard greens
1 Tbsp olive oil
1 c chopped onions
3 cloves garlic
1 large red bell pepper,
chopped)
1/2 cup chicken or vegetable
broth
1 Tbsp cider vinegar
2 tsp sugar
 
1. Wash greens thoroughly. Drain. Cut
into 1/2 inch strips.
2. Heat oil in large, heavy pan over
medium heat. Add onion and garlic,
cook and stir for about 3 minutes.
4. Stir in greens, pepper and broth.
Bring to boil then reduce to simmer.
Cook, covered, 20-25 minutes, until
greens are tender. (Large, older
greens can take 45 minutes to
become tender. Add more water if
needed.)
5. Stir vinegar and sugar until dissolved.
Sprinkle over cooked greens.
Serve immediately as side dish.

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