Makes 3-4 servings.

1 bunch Red Dog kale
1 bunch Red Dog mustard greens
4 tablespoons olive oil
1/3 Red Dog yellow onion, coarsely chopped
3 cloves garlic, finely chopped
1/2 teaspoon lemon zest
1/4 teaspoon red pepper flakes or hot sauce (optional)
1/4 teaspoon sea salt
1 tablespoon fresh lemon juice
Optional garnishes: Dukkah spice blend, za’atar spice blend, toasted pine nuts, or almonds

Trim the stalks from the greens, if they are more then ¼ inch thick. Chop the stalks ¼ inch pieces. Put the chopped stalks in a large sauté pan with 1 tablespoon of olive oil and sauté about 5 minutes on medium heat stirring every now and then while you prep the remaining ingredients. When tender remove from pan and set aside.

Cut the destemmed greens into ¼ to ½ inch ribbons. Add remaining olive oil to the pan over medium high and add onion. Sauté 3 minutes, then add garlic and red pepper flakes, stirring for a minute or so. Then add the greens and turn the heat to medium low. Give it a stir every few minutes for about 8-10 minutes.

When the greens are wilted and tender, add the sautéed stems, stirring a minute to rewarm. Turn heat off and add lemon zest, salt and lemon juice. Stir to combine. Taste and adjust flavor if desired.

Serve with your favorite protein. Goes especially well with eggs, fish, chicken, or tofu.