• 16 ounces WP Rawl Farms® Mustard Greens
• 1 cup water
• 2 cups vegetable broth
• 1 cup red onions, diced
• 1 orange or yellow bell pepper, diced
• 3 teaspoons garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Over medium, add mustard greens with water and chicken broth in a large pot for 10 minutes. In a large sauté pan, cook onion, bell pepper, and garlic with olive oil until tender. Strain greens. Add greens, sugar, salt and pepper to saucepan. Cover and cook over medium another 10 minutes. Serve warm.