Ok, mustard greens are not my most favorite in a salad, but saute them and I will eat a basket full! This recipe, you can use any greens included dandelion greens!
1 bunch of greens (kale, collards, mustard, chard, mizuna, bok choy, dandelion, spinach) chopped
1 Tablespoon virgin coconut or olive oil
1 Tablespoon minced fresh garlic or ginger root, or both
1 small onion or leek, chopped
Toasted pumpkin seeds
Trim and discard (or save for vegetable stock) thick stem ends of greens. In a large skillet over medium-low heat, saute onion or leek in oil until soft. Add garlic and/or ginger and saute 2 minutes longer. Add chopped greens and fold until just wilted, but still bright green. Remove from heat and season with sea salt or coconut vinegar (a share holder got me hooked on coconut vinegar). Serve topped with a sprinkle of pumpkin seeds.
You can’t go wrong by adding a variety of greens to your menu.