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.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
