• 1.5 lb Sweet Potatoes
• 1 bunch Mustard Greens, stems removed and chopped
• 2 Tbsp Oil
• 1 Clove Garlic, sliced
• 1/4 cup Chicken or Vegetable Stock
• 1 tsp Stone-ground Mustard
• Sea Salt and freshly cracked Black Pepper
• Shaved Parmesan Cheese (optional)

Preheat oven to 400 degrees.

Cut sweet potatoes into ¼-inch slices and spread on a baking sheet. Coat slices in 1 tablespoon olive oil and bake 30-35 minutes, until sweet potatoes are fork tender.

Meanwhile, heat 2 tablespoons olive oil in a large skillet. Add garlic to hot oil. Sauté until garlic softens, is fragrant and infuses the oil.

Add mustard greens. Season with sea salt and pepper, and sauté while tossing to wilt. Once wilted, add stock and stir. Raise heat to boil, then lower and simmer for 5 minutes more. Stir in ground mustard.

Remove sweet potatoes from oven. Top slices with mustard greens and a couple shavings of cheese, if desired.