A dash of nutmeg bridges the pungent greens with the sweet carrots. If you like the bite of mustard greens, then take care not to overcook them, as the flavor tends to fade if they are cooked too long. On the other hand, if you fear the bitter, then add a pinch of sugar to the pan with the greens.
1 teaspoon olive oil
1 bunch fresh carrots, trimmed and sliced ¼ inch thick on the bias
Coarsely ground pepper
1 bunch tender mustard greens, chopped, rinsed and drained (but not dried)
Pinch freshly grated nutmeg
1 fresh lemon wedge
1. Heat oil in sauté pan over medium high heat. Add the carrots; sprinkle generously with pepper and a pinch of salt. Cook without stirring 2 to 3 minutes, then toss and cook until just fork-tender, 2-3 more minutes. Remove from pan and set aside.
2. Add greens, stir, then cover and cook for 2 to 3 minutes, until just tender. Return carrots to the pan, sprinkle with a grating of nutmeg, add a squirt of lemon juice and toss to combine. Taste and adjust seasonings.
Servings: 4. Preparation time: 15 minutes.