I had bought a HUGE bunch of mustard greens a few days ago. I had a little package of sausage (I mean really small, like 4 oz) I had gotten from the butcher's counter that I fried up in the wok with some garlic and olive oil awhile ago. I washed and pulled the greens off the stems then tore it up in pieces and stirred it into the cooked sausage until it was wilted and tender but still bright green. I love the spiciness of the mustard greens and it goes so well with pork! My southern grandmother used to make greens of all kinds (turnip, collards, etc.) but she would boil the crap out of them until they were olive drab in color and mushy. I wasn't fond of them. I do like them lightly cooked, though. These mustard greens were quite nice. Not a typical dinner at all but I didn't put much thought into it or I would have made some cornbread to go with them.
Also still amazed how a huge bunch of greens turns into just a few cups after being cooked, LOL.