2 tbsp. olive oil
1 med. onion, coarsely chopped
2 sm. shallots, minced
2 tbsp. chicken stock
2 lb. mustard greens, washed with lg. stems stripped out
1/2 tsp. salt or to taste
1/4 tsp. pepper or to taste
2 tsp. lime juice

Heat oil over moderate heat in a large pot. Saute onion, shallots and garlic until golden, about 8 minutes. Add stock. Place greens, torn into pieces on top. Cover and cook until tender, turning greens, about 20 minutes. Toss in lime juice, salt and pepper. Serves 6.