We gather wild greens from the field daily, and mustard is currently the  star attraction– buds as broccoli, flowers and young greens in salads, and cooked older leaves. I think these hold up even better, in flavor and texture, to sauteing than does spinach. We often mix with dock leaves for a bright lemony accent.

Mustard greens are easy to prepare, incredibly healthful, and delicious. They are a wonderful side to all sorts of meat, fish, polenta, or grain. We enjoyed them last night with fried pork chops and sweet potatoes.

Sautéed Wild Mustard Greens with Dock, Garlic and Onions

The dash of hot sauce adds no heat to speak of– only a bit of vinegar and spark of extra flavor. Serves 3-4.

2 T butter

1 white onion, chopped medium

4 cloves garlic, minced

1/4 cup dry white wine

3 large handfuls of large mustard leaves, stems trimmed…