Makes 3-4 servings.

1 bunch Red Dog collard greens
1-2 Red Dog red king radishes, chopped into dice
2-5 cloves garlic, to taste
1 tsp ground mustard
1 tsp lemon juice
1 Tbsp butter
Salt and pepper to taste
1/2 c. water

Add half the butter to a large pan. Add radish dice and cover. Cook until tender and browned, stirring frequently. Set aside.

Heat up second half of the butter with garlic in a large pan, cook until garlic becomes fragrant, about 1 minute. Add the greens and water, cover. Cook greens until tender. If they’ve started losing color (turning a pale yellowy color) they’re overdone.

Drain excess liquid and add remainder of ingredients (mustard, lemon juice, salt and pepper) and radishes and mix well. Serve immediately.