Instructions: * Note: Beet or turnip greens may be substituted for some or all of the mustard greens.

Stem and coarsely chop the greens; rinse well, but do not dry.

Heat the olive oil and garlic in a large saucepan over medium-high heat for 30 seconds. Add the greens and cook, partially covered, stirring occasionally, until tender, about 10 minutes. Discard the garlic. Add salt and pepper to taste. Serve with a slotted spoon. Serve immediately.

This recipe yields 4 servings.

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