1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 teaspoon red pepper flakes
3-4 cups braising greens, washed, stemmed, and chopped
Freshly ground black pepper
2 tablespoons Dijon mustard
1 cup chicken stock (homemade is best)
1/2 cup chopped pecans, toasted
1. Heat olive oil in medium-sized place over medium heat.
2. Add onion, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned braising greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.
3. In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.