Ingredients
1 tablespoon olive oil
1/2 white onion, finely chopped
1 jalapeno, thinly sliced crosswise
6 cherry tomatoes, halved
1 pound mustard greens, tough stems removed, cut into 2-inch strips
Juice of 1 lemon
Coarse salt and freshly ground pepper
Preparation
Heat oil in a large skillet over medium-high heat. Add onions and jalapeno. Cook until onion is translucent, about 3 minutes. Add tomatoes and cook 2 minutes more. Add mustard greens and cook until wilted and tender, about 5 minutes.
Drizzle vegetables with lemon juice; season with salt and pepper. Serve immediately.
