Spicy Mustard Greens (Gabonese)

Sautéed mustard greens have a great flavour on their own, but the addition of hot sauce takes them to a whole new level. Serve these spicy greens as a side to pretty much any dish.

2 Tbsp. peanut oil
2 cloves garlic, minced
2 heads mustard greens
¼ cup water
2-3 jalapeño peppers
sea salt

Wash your mustard greens 3 or 4 times in fresh water, draining them each time. (There's nothing worse than gritty mustard greens.) Then strip the leafy part from the stems and discard the stems.

In a large Dutch oven or stockpot fry 1 pound of fatback, thick bacon, or ham chunks until browned; add the mustard greens to the pot.

Fry, stirring until greens start to wilt.

Add 2 cups of water and cook until the greens are tender, about 1 hour or more. Add more water as needed.

Some people cook mustard greens, collard greens and turnip greens all together in one pot. You can add a tsp. sugar to the water to sweeten the greens. Stir frequently on medium heat so they don't burn.

Season with salt and freshly ground black pepper and serve with cider vinegar or hot pepper vinegar.

Serve.

Makes 6-8 servings.

Cook's Notes: To avoid grit in your greens, fill the sink, a large bowl, or dishpan with cold water. Swish the greens, change the water, and swish again. Repeat until you can't feel any sandy residue on the bottom of the sink or container. Even if the package claims the greens are "clean", rinse them thoroughly. There's nothing worse than gritty greens.