• About ¼ cup extra-virgin olive oil (EVOO)
  • 2 cloves garlic, crushed and chopped or grated
  • 2 tablespoons grainy Dijon mustard
  • 1 rounded tablespoon honey
  • About 2 tablespoons white wine vinegar
  • Juice of ½ lemon
  • 1 bunch mustard greens, stemmed and coarsely chopped
  • 1 bunch kale or chard, stemmed and coarsely chopped
  • Salt and pepper
Serves: 4

Heat EVOO in large skillet over medium-low, add garlic and swirl a minute, then add Dijon, honey, and vinegar and combine with whisk. Add juice of ½ lemon and wilt in greens in bunches, then season with salt and pepper to taste.