Ingredients

• 14 ounce bag frozen mustard greens

• 8 ounces cream cheese, room temperature and cubed

• 1 sweet onion, diced

• 2 cloves garlic, minced

• 2 Tbsp butter + 2 Tbsp

• 2 Tbsp panko

• Juice of half a lemon + lemon zest

• 4 ounces grated mozzarella

• 1 tsp grainy mustard

• 1/4 cup half and half (possibly more)

• salt and pepper to taste

Directions

1. Bring a pot with an inch of water to a boil and add a tsp of salt. Place a steamer basket in the pot, and add the frozen greens. Add a lid and steam 10-15 minutes, or until greens are heated through.

2. Meanwhile, heat 2 Tbsp butter in a pan on medium heat and add the diced onion. Cook until soft, then add the garlic and cook another minute.

3. Reduce the heat and add the cream cheese cubes, half and half, mustard, and a pinch of salt and pepper. Cook gently, stirring frequently.

4. When the greens are finished steaming, remove from the pot onto a clean kitchen towel. Squeeze as much of the moisture that you can from the greens.

5. Once the cheese mixture is smooth, add the greens, lemon juice, and zest.

6. Preheat the broiler to high. Melt the remaining 2 Tbsp butter and mix with the panko.

7. Add the greens to a baking dish, top with the cheese and panko mixture, and let it broil, checking every 60 seconds, until the top is nice and crispy.