Contributed by (Recipe adapted from “Epicurious” at www.epicurious.com)

Ingredients

1/4 C extra-virgin Olive oil
2 medium Onions, coarsely chopped
6 Garlic cloves, chopped
1 Tbs Cumin seeds
1/2 tsp dried crushed Red pepper
1 to 2 large bunches Mustard greens, coarsely chopped
1 Tbs Balsamic vinegar

Instructions

Heat oil in large wide pot over medium-high heat. Add onions and sauté until soft, about 7 minutes. Stir in garlic, cumin seeds, and crushed red pepper; sauté 3 minutes. Add mustard greens to pot in batches (about 1/3 at a time) and stir until each batch begins to wilt before adding next, about 3 minutes per batch. Reduce heat to medium-low, cover, and cook until greens are very tender, stirring frequently, about 30 minutes. Season with salt and pepper. Mix in vinegar. Transfer to bowl and serve hot or at room temperature.

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