1 bunch young tender mustard greens
4 tbsp. butter
1 med. sweet red pepper, cut into 1/2" pieces
3 cloves garlic, minced
1/2 tsp. salt
1/8 tsp. black pepper

Wash greens well and drain. Trim tough stems. Coarsely chop greens. In a 10" skillet over high heat, bring 1/4" of water to a boil. Add greens and cook, covered, for 1 minute or until greens are wilted. Drain and set aside. In same skillet over medium heat, melt butter. Add red pepper and garlic and cook until tender. Stir in greens, salt and pepper. Cook, covered for 3 to 5 minutes or until greens are tender. Makes 6 servings.