Sauteed greens with cranberry and pecans

Directions

1. Place a large sauté pan or skillet over medium heat. Add in the oil and rapini, season with salt and pepper, and cook for three to four minutes until bright green and slightly tender, stirring frequently. Add in the garlic and kale, season with more salt and pepper, and continue to cook for two to three minutes or until the kale and rapini are tender but still, a bit crisp and the garlic has softened and is lightly golden brown. If the pile of greens is too difficult to stir or toss, cover the pan with a lid until the greens begin to wilt down.
2. Add in the mustard, honey, orange zest, and orange juice and toss to combine. Transfer the greens to a serving dish and return the pan to the heat. Grate over with nutmeg.
3. Place the pan back over the heat and add in the pecans to toast, stirring frequently, for one to two minutes or until fragrant.
4. Scatter the pecans as well as the dried cranberries over the greens and serve. Enjoy!