Ingredients

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 bunches mustard greens, stemmed and chopped
• Kosher salt and freshly ground black pepper
• 1/4 cup chicken stock
• 1 tablespoon stone-ground mustard

Directions

• In a large pan on medium heat, add the oil.
• Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
• Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt.
• Once wilted add the chicken stock and stir.
• Raise heat to a simmer, then lower and cook for about 5 minutes more.
• Stir in the ground mustard. Serve warm.