1. Rosemary, Bean & Mustard Green Soup
In pot, heat 1 Tbsp olive oil over medium heat. Add 1 sm onion, diced, and 2 cloves garlic, sliced. Cook until onion is soft. Add 1 Tbsp chopped fresh rosemary, 1 bay leaf, and 1⁄4 tsp cayenne. Cook until fragrant. Add 4 cups chopped mustard greens, stems removed, and 1 can (14 oz) white beans, rinsed and drained. Cook until greens begin to wilt. Add 1 qt low-sodium vegetable broth and 2 cups water. Bring to a simmer and cook until greens are tender, about 8 minutes. Remove bay leaf; season with salt and pepper. Serve with hot sauce.
2. Spicy Mustard Green Fritters
In small bowl, whisk 1⁄2 cup fat-free plain Greek yogurt, 2 Tbsp orange juice, and 1 Tbsp olive…