If you love mustard, this is a dish for you. I’ve made it with several different types of mustard and have liked each variation. The thickened mustard sauce coats the greens and gives them an added umami, or mouthfeel.  You can also use jarred curry sauce or chili sauce instead of mustard here. As with all of our greens recipes, cook the greens according to their type, spinach cooking quicker than kale. You know how you like your greens, so you decide when they’re done. I’ll give guidelines.

2 T vegetable oil or butter or coconut oil
1 large bunch or 2 medium bunches of greens, stemmed if necessary
salt and pepper, to taste
1 c broth or stock, white or red wine, or water, or a combination
2 t cornstarch or arrowroot powder
3 T prepared mustard, one kind or a combination of mustards
sesame seeds or pine nuts, toasted or not, for garnish, optional

1. Heat oil in a large skillet over medium heat. Add greens, in batches, if necessary, along with some salt and pepper. Cook, stirring, until the greens have wilted some. Add the liquid and bring to a simmer. Reduce heat if necessary to maintain a simmer, cover and cook until greens are tender, anywhere from 5 to 15 minutes.

2. Remove skillet from heat. With tongs or a slotted spoon, remove greens to a serving platter. Tent with foil or put in a low oven to keep warm.

3. Mix cornstarch with mustard or other sauce and stir into skillet. Put skillet back on heat and cook mixture over low heat until thickened, a couple of minutes.

4. Pour the sauce over the greens, garnish with seeds or nuts, if you like, and serve.