Daily Vegan Lunch for 27 January, 2013: Garlic Mustard Greens and Avocado

mustard greens and avocado


4 cups mustard greens, washed and thinly sliced
4 cups water with 1 tablespoon salt and 1 teaspoon sugar
1/2 small avocado, peeled, pitted, and chopped
1 tablespoon oil
2 cloves garlic, minced


Boil the water in a large stockpot, salt will dissolve. Add the greens for about 1-2 minutes as the water boils, they will wilt and become dark green. Drain the greens in a colander and let them cool.

Saute the garlic in a large fry-pan until fragrant, add greens and toss. They will already be salted from the salty water. Toss in the avocado.

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