Side Dish: Quick and Easy Mustard Greens

Mustard Greens
  • 2 clove of garlic, finely chopped
  • 2 pounds of mustard greens or collard greens, separating the stems. Cut the green in 1 inch and thinly sliced the stems
  • 1 cup of chicken broth
  • salt and pepper
  • 4 pickled jalapenos, seeded and sliced
  • 3 tablespoons of extra virgin olive oil 
Mustard Greens With Pickled Jalanpenos
  • Heat the olive oil in a large skillet; add garlic and cook until golden, about 2 minutes. 
  • Add the mustard greens or collard greens to cook; stir until wilted.
  • Add chicken stock and cook the greens until tender, about 8 minutes
  • Season the greens with salt and pepper
  • Stir in sliced pickled jalapenos and keep warm before serving
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