• 16 ounces Palmetto Gardens™ Mustard Greens
• 2 carrots, thinly sliced 
• 1 cup water
• 14 1/2 ounces low-sodium chicken broth
• 4 chicken thighs, boned and skin removed
• 3 tablespoons extra virgin olive oil
• 3 tablespoons hot sauce
• 3/4 cup roasted cashews, roughly chopped

Place mustard greens, carrots, water and chicken broth in a large pot. Bring greens to a full rolling boil 15 minutes or until tenderness desired, and drain. Cut chicken into small pieces; heat oil in a large skillet and add chicken. Stir-fry chicken over medium heat until done or browned in color. Add greens and hot sauce to chicken; toss until greens are heated through and coated with chicken juices. 

Just before serving, sprinkle with chopped cashews. Serve with white or brown rice, couscous or quinoa