Ever since our last experience with preparing mustard greens, I've wanted a chance to cook them a different way--a way that preserved their spiciness this time.
1/4 c. (or so) broth (I used beef broth that I made with Better than Bouillon Organic Beef Base)
Freshly pressed garlic (a couple cloves)
Olive oil (a couple teaspoons)
Lemon juice, to taste
Remove the thick stems from the mustard greens and compost them. Tear greens into pieces. Heat the broth and garlic in a skillet over medium heat. When the broth is hot, add the greens. Toss to coat. Cover the skillet and cook for four minutes or so, uncovering occasionally to stir. When the greens are tender, remove them from the skillet and toss with a little olive oil and lemon juice.
This cooking method definitely preserved the spiciness of the mustard greens. I think it may have even enhanced it. The kids and I happily ate our portions, which were admittedly meager (mustard greens reduce a lot during cooking). Steve is the only one who didn't like the final product. He thought it was just too spicy. While I thought the end result was pretty good, I'd probably try some other method next time.