Wilted “Mustard” Greens

Combine any combination of tender young leafy greens for this dish: kale, beet, mustard, dandelion, turnip, spinach, chard, radicchio, arugula, endive, escarole, and others. Some supermarkets now carry a “braising mixture” that’s perfect. Experiment with different oils, vinegars and mustards to modulate the flavor. Contributed by Susan Jane Cheney.

Serves: 4

2 tablespoons prepared stoneground mustard
2 tablespoons apple cider vinegar
1 tablespoon olive oil
4 green onions, thinly sliced
4 to 6 cloves garlic, minced
1 pound washed and well-drained mixed greens,
smallish leaves or larger ones torn into pieces (about 16 cups)
Salt and freshly ground pepper to taste
2 to 4 tablespoons chopped Kalamata olives (optional)

Whisk together the mustard and vinegar; set aside.

Set a stir-fry pan or wok over medium-high heat. Pour in the oil and swirl it to coat the sides of the pan. Add the green onions and garlic; stir-fry about 1 minute.

Gradually add the greens, stir-frying until they wilt but are still colorful. Stir in the mustard and vinegar mixture and season with pepper and salt. Stir in the olives if desired.