What Do We Need?
1 tablespoon olive oil
1 red onion, chopped
1 bunch mustard greens, chopped
beet greens from 3 beets, chopped
1/2 cup pine nuts, toasted (optional)
1/2 cup raisins
Salt and pepper to taste
How Do We Make It?
Remove the stems of the greens and dice them into small pieces, then rough chop the rest of the greens - but keep stems and leaves separated, because stems take longer to cook.
Sauté olive oil and onions in a medium sauté pan, over medium heat, until onions begin to brown. Add stems of the greens and cook for 10 minutes.
Add the rest of the greens and 1/2 cup water and simmer for 30 minutes until greens are tender.
Turn off the heat. Add pine nuts and raisins (you can substitute the pine nuts with your favorite nut or seed, or omit altogether if allergic) to the pan of greens and mix. Add salt and pepper to taste and mix one more time before serving.
Serve with barbecue chicken, grits, and/or baked beans and enjoy!