Spicy Mustard Greens

Spicy Mustard Greens

Ingredients:
2 large bunches mustard greens
3 tablespoons olive oil
2 medium onions, chopped
6 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried crushed red pepper flakes
1 cup chicken or vegetable broth

Directions:
Salt and pepper to taste
Spicy vinegar as condiment
1. Remove the veins from the greens and rinse them thoroughly in cold water. Shake
dry and tear into large pieces.
2. Place a skillet over medium-high heat and once heated, add the oil and onion. Stir
frequently until they’re soft and starting to turn brown, about 10 minutes.
3. Stir in the garlic, cumin, and crushed red pepper and cook for 3 minutes.
4. Add one batch of the greens and cover for 1–2 minutes until the greens wilt.
Repeat with the other batches until all the greens have been added and have
wilted.
5. Add the broth, cover, and reduce the heat to low. Let the greens cook for 30–45
minutes. They should be very tender. Taste before adding salt and pepper. Serve
while hot with spicy vinegar for people to garnish as they wish.
GRILLED SWEET POTATO STICKS
Scotch bonnet peppers are native to Africa and are one of the spiciest peppers. If
you prefer a less spicy dish, you can use a serrano or a jalapeño.
Yields 6–8 servings