1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil
In a large sauté pan, sauté onions in olive oil over medium heat until the
onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced
garlic and cook a minute more, until fragrant.
Add the mustard greens and broth and cook until the mustard greens are just
barely wilted. Toss with sesame oil. Season with salt and pepper. Serves 4.