• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1/4 teaspoon red pepper flakes (optional)

• bunch of mustard greens, thick stems removed and leaves chopped

• salt and pepper, to taste

• 1 tablespoon balsamic vinegar or lemon juice

1. Wash greens well. Cut and discard the thick stems. Coarsely chop the leaves. Set them aside.  

2. Heat olive oil in a pan over medium high heat. When the olive oil is hot, but not smoking, add garlic and red pepper flakes, if using. Cook for about 30 - 60 seconds or until they become fragrant but not brown.  

3. Add the mustard greens and salt and pepper. Cover and cook, stirring occasionally, until the greens are tender, 10 to 15 minutes. Remove from heat.   

4. Stir in balsamic vinegar or lemon juice.  Serve with love.  

Store leftovers  in an airtight container in the refrigerator for up to 3 days.