Yield: four portions
- 1 bun. mustard greens, chopped coarsely and washed
- 1 c. Spanish onions, sliced thin
- 1/4 c. virgin olive oil
- 1/2 c. water
- to taste black pepper, fresh ground
- to taste salt
- Over high heat, brown the onions in the oil. Add the greens and toss quickly, adding the water to create steam and help the greens wilt completely. Cook the greens for five minutes, until the water is completely evaporated and the greens are just tender.