• 16 ounces Nature’s Greens® Mustard
• 1 cup diced red bell pepper
• 2 tablespoons water
• 2 tablespoons coconut oil
• 2 tablespoons almond flour
• 1 cup almond milk
• 1/4 teaspoon Sea salt
• 1/8 teaspoon pepper
• 1/2 teaspoon honey

In a large pot over medium-high heat, cook mustard and bell pepper in water for 5 minutes. Reduce heat to low and cook, covered for 5 – 6 minutes or until leaves are wilted. In a large saucepan over medium-high heat, pour oil.  Whisk in flour and cook for 1 minute, stirring constantly. Whisk in remaining ingredients except honey. Cook until mixture boils, stirring constantly. Remove from heat and stir in mustard greens mixture and honey. Cook for 5 minutes.