2 T olive oil
3 large shallots, thinly sliced
5 cloves garlic, minced
1/4 t yellow mustard seeds
pinch (to taste) red pepper flakes
1/2 cup white wine (whatever you like to drink, nothing too sweet)
1 lb mustard greens, washed and left whole (Greg says to trim the thick stems, I was uncertain how much to trim and ended up trimming little)
1 T of the balsamic glaze above (or red wine vinegar or balsamic vinegar)