Vegetarian Mustard Greens

Ingredients

• 1 Tbsp olive oil
• 1 yellow onion
• 2 cloves garlic
• 2 cups vegetable broth
• 1 lb fresh mustard greens, stemmed and cut
• 1/2 Tbsp smoked paprika
• 1/2 Tbsp sugar
• Freshly cracked pepper
• Pinch red pepper flakes, optional

Directions

1. If the mustard greens are not already trimmed and chopped, use a sharp knife to cut along the middle of each leaf and take out the tough stems. Slice the leaves that remain into 2-inch strips, then wash them thoroughly in a colander.
2. Thinly slice the onion and mince the garlic. Warm the olive oil in a large pot over medium heat, then cook the onion and garlic until the onion has softened, about 5 minutes. Pour in the vegetable broth and warm it until it is steaming.
3. Add the mustard greens in a few handfuls at a time, stirring as they wilt so there is space for the next addition. When the greens are mostly collapsed, stir in the smoked paprika, sugar, freshly cracked pepper, and red pepper flakes, if using.
4. Cover the pot and bring the broth to a simmer, then reduce the heat to medium-low. Simmer for at least 30 minutes, or keep going a little longer if you want the greens softer. Taste and adjust with salt, pepper, or sugar as needed, adding salt now if your broth is low-sodium. Use a slotted spoon for serving so the extra broth stays in the pot.