Sautéed Mustard Greens with Garlic and Lemon
2 tbsp olive oil
4 garlic cloves thinly sliced
3 pounds mustard greens
2 tbsp lemon juice
1/4 to 1/2 tsp crushed red pepper
3/4 tsp kosher salt
3/4 tsp black pepper
Heat oil in a Dutch oven or large pot over medium.
Add garlic; cook, stirring often, until garlic is golden brown and crispy, about 1 minute.
Stir in greens, in batches; cook until wilted, 1 to 2 minutes, before adding more greens.
Cover and cook, stirring occasionally, until tender-crisp, 10 to 12 minutes.
Stir in lemon juice and 1/4 teaspoon crushed red pepper. Sprinkle with salt and pepper. Stir in an additional 1/4 teaspoon crushed red pepper, if desired.