Pickled Mustard Greens

Ingredients:

2 10-ounce packages pickled mustard greens
1/4 cup vegetable oil
2 garlic cloves, minced
2 tablespoons sugar
1/4 teaspoon salt
1 red jalapeño chile, seeded, chopped

Directions:
Rinse greens. Fill large bowl with cold water.
Add greens and soak 10 minutes.
Drain greens; rinse and drain again.
Cut out and discard core from greens,
then coarsely chop leaves (will yield about 3 1/2 cups).
Heat oil in large nonstick skillet over medium heat.
Add garlic and sauté 30 seconds.
Add chopped greens. Stir 3 minutes.
Sprinkle sugar over,
then 1/4 teaspoon salt; stir to blend.
Mix in jalapeño chile; stir 1 minute.
Transfer to bowl and cool.