6 cups fresh mustard, turnip and/or collard greens, about 1 pound, tough stems discarded
2 tablespoons balsamic vinegar
2 teaspoons honey
1 tablespoon Dijon mustard
2 teaspoons vegetable oil
1/3 cup pecans, roughty chopped or broken
Tear the greens into bite-size pieces; transfer to a large bowl. Set aside. Combine the vinegar, honey and mustard in a small bowl; set aside. Heat oil in a small skillet; add the vinegar mixture and pecans. Cook, stirring, until fragrant, about 2 to 3 minutes.
Pour over greens, lightly tossing. Serve at once. Makes 2 servings