Mustard Greens and Peas

• 1/4 cup unsalted butter
• 1 medium yellow onion (about 5 ounces), thinly sliced
• 2 garlic cloves, sliced
• 2 bunches mustard greens (about 2 pounds), trimmed and cut crosswise into 2-inch strips
• 1/2 cup homemade or low-sodium store-bought chicken stock
• Coarse salt and freshly ground pepper
• 10 ounces partially thawed frozen or fresh shelled peas (1 3/4 cups)

1. Melt butter in a large saucepan over medium heat.
2. Add onion and garlic; cook, stirring occasionally, until translucent, about 2 minutes.
3. Stir in greens and stock; season with salt and pepper.
4. Cover; cook, stirring occasionally, until greens are wilted but not completely cooked, about 8 minutes.
5. Stir in peas.
6. (If you are using fresh peas, cook them 2 minutes in salted boiling water before adding to greens.)
7. Cover, and cook, stirring occasionally, until peas are tender and bright green, about 5 minutes.
8. Transfer to a serving dish with a slotted spoon.
9. Serve immediately.

unsalted butter, yellow onion, garlic, chicken, salt, peas

Taken from www.epicurious.com/recipes/food/views/mustard-greens-and-peas-392783 (may not work)