- 3 cups fresh mustard greens, shredded
- 3 cups fresh turnip greens, shredded
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
- 1 tablespoon Dijon mustard
- 1/3 cup coarsely chopped pecans
- 2 teaspoons vegetable oil
How to Make It
Combine greens in a large bowl, and set aside.
Stir together vinegar, honey, and Dijon mustard.
Cook vinegar mixture and pecans in hot oil in a small skillet over medium heat, stirring often, 2 minutes. Pour over greens, and serve immediately.