1 to 1.5 lbs. mustard greens (such as Nature’s Greens; pre-washed/trimmed greens are often sold in 1 lb. bags)
4 cups vegetable stock
Salt and pepper, to taste
1/2 tsp. to 1 tsp crushed red pepper flakes
1 or 2 garlic cloves, peeled and smashed
1 to 1.5 tsp smoked sweet paprika (to taste)
1 TBSP olive oil (or other cooking oil)
1 medium-sized sweet onion, diced (such as Vidalia)
1.5 TBSP apple cider vinegar
½ tsp granulated sugar
Handful of chopped smoked almonds, to finish
Instructions
In a large, lidded pot set over medium high heat, add the greens and stock. Stir and toss as they begin to cook and wilt down. Once they’ve all been moistened and are wilting, leave the greens to cook and simmer in the stock, partially covered (the lid should be fully closed) for about 10 to 15 minutes. Much of the stock will have evaporated by the point.
Transfer the greens to a bowl for the time being, as set aside.
Reduce the heat a little, if needed, and add 2 to 3 tsp of oil. Cook the onion for a couple of minutes until tender. Add the smashed garlic and chili flakes and cook for another couple of minutes. Add the greens back into the pot, along with the vinegar and sugar. Stir everything and allow the greens to simmer along with the seasonings, to pick up their flavors; about 5 minutes.
Serve the hot greens topped with the chopped smoked almonds.