Ingredients

serves 8

　　1/4 cup unsalted butter

　　1 medium yellow onion (about 5 ounces), thinly sliced

　　2 garlic cloves, sliced

　　2 bunches mustard greens (about 2 pounds), trimmed and cut crosswise into 2-inch strips

　　1/2 cup homemade or low-sodium store-bought chicken stock

　　Coarse salt and freshly ground pepper

　　10 ounces partially thawed frozen or fresh shelled peas (1 3/4 cups)

　　

Step 1

Melt butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 2 minutes. Stir in greens and stock; season with salt and pepper. Cover; cook, stirring occasionally, until greens are wilted but not completely cooked, about 8 minutes.

　　

Step 2

Stir in peas. (If you are using fresh peas, cook them 2 minutes in salted boiling water before adding to greens.) Cover, and cook, stirring occasionally, until peas are tender and bright green, about 5 minutes. Transfer to a serving dish with a slotted spoon. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.