Serves: 4-6 | prep and cook time 30 minutes |
- 2 bunches mustard greens (about 1 pound)
- 1 large red onion (about 1 pound), finely chopped
- Kosher salt and black pepper
- 6 garlic gloves, sliced
- 1 cup chicken or vegetable stock
- 2 (15-ounce) cans red kidney beans, rinsed and drained
- 1 teaspoon hot sauce, plus more for serving
- 1 teaspoon dried sage
- Olive oil for cooking (or other neutral cooking oil)
Cut the stems out of the greens and discard. Stack the leaves, roll tightly crosswise and slice into 3/4-inch-wide ribbons. Transfer to a large bowl, cover with cold water and swish to clean. Transfer greens to a colander, cleaning them a second time if necessary.
Heat oil in Dutch oven or other heavy pot over medium heat, and add the onion and a pinch of salt and pepper and cook, stirring often, until golden brown around the edges, about 3 minutes. Add the garlic and sage and cook, stirring, until fragrant, about 1 minute. Stir in the stock, scraping up any browned bits on the bottom of the pot. Cover, reduce the heat to low and simmer, 5 minutes. Increase heat to medium, add greens, season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender with a little bite, about 3 minutes. Uncover and add beans and hot sauce. Stir until beans are heated through, 2 to 3 minutes.
Season to taste with salt and pepper. Serve with more hot sauce. Great severed over polenta or rice or with corn bread. Add a fried egg to make a meal!