Mustard Mustard Greens

Adapted from Hollygrove Market, serves 2 (main course) or 4 (side dish)
Date made: 2/6/2011

1 bunch mustard greens, washed, destemmed, and torn into large pieces*
1 pint small shiitake mushrooms*
2 large turnips, sliced*
2 cloves garlic, minced
3 Tbsp butter
3 Tbsp honey dijon mustard
1 Tbsp sugar
salt, pepper, and Tony Cacherie's to taste
water
Cajun brown rice*

Saute turnips on medium heat in a couple tablespoons of olive oil until they start to become translucent.
Add mushrooms and continue cooking until mushrooms are tender.
Remove from heat and set aside.
Meanwhile, saute garlic in a tablespoon of olive oil in a pot.  Add greens and enough water to cover the bottom of the pot, 3-4 tablespoons.
Add a tablespoon of sugar and season with salt and pepper.  Add Tony Cacherie's, if desired.
Cook until wilted.  Remove greens and squeeze as much liquid as possible into the pot.  Reduce liquid by half and add butter and mustard.
Add greens, mushrooms, and turnips to pot and mix well.
Serve over a bed of Cajun brown rice.  Can also be served as a side dish alone with some sort of protein.

Trying to cook mustard greens has been the bane of my existence.  For some reason, they'd always turn out bitter to the point of being inedible.  I guess I should have done some reading first: apparently, wilted greens = bitter greens.
http://www.naturalchoice.net/articles/cookinggr.htm.

From Mimi's cooking lesson on collards and okra, I always add a little bit of sugar to my greens, and I'd like to think that it cuts the bitterness as well.  I cooked these greens that day after I got them, and by following the source recipe and tweaking it a little, the greens turned out pretty well, the only bitterness coming from the dijon mustard.  Although I chose the honey dijon because it was the first mustard I found in the fridge, I kind of like the slight sweetness it brings to the dish.