Preparation

1. Wash and drain greens, remove any tough stems and slice leaves into 1/2 inch shreds. Combine the rice vinegar, soy sauce and sugar in a small bowl. Heat the avocado oil in a skillet over medium heat. Add the garlic and red pepper flakes and stir fry for one minute. Add the greens along with the dry mustard and stir to coat with spices. Add the rice vinegar mixture and coat thoroughly. Cook covered over medium heat until greens are tender, about 10-12 minutes. Turn off heat and let rest, covered, 5 more minutes. Season with salt and pepper if desired.