I think everyone has a tendency to overload on carbs during Thanksgiving. Luckily for us, the garden is producing some lovely greens already this Fall.
Mustard greens have a milder flavor than collards or turnip greens and this was a tasty side dish. I served some pepper sauce on the side and that helped to jazz things up a bit.
2 T. olive oil
1 large bunch mustard greens, washed and the stem removed
1 large red onion chopped
1 - 2 T. chopped garlic
2 cups chicken stock
In a medium sauce pot, heat olive oil over medium heat. Saute' onions and garlic until translucent and fragrant.
Add the greens a few handfuls at a time. They will wilt quickly and it will make it easier to add them to pot. When wilted, add chicken stock and lower heat to simmer. Cover and let cook for an hour or so until tender. Taste for seasonings and add salt and black pepper if you'd like. If the chicken stock is NOT low sodium, you may not need any additional salt.