If you cannot find very young greens, use young tender spinach instead.
2 pounds tender wild mustard (mostaza) or baby spinach
1/4 cup water
2 Tbsp olive oil
1/2 cup chopped onion
3 garlic cloves, minced
2 tsp crushed red chile flakes or ground red chile to taste
1 tsp salt
4 cups cooked pinto beans
Place the greens and water in a pot. Cover tightly and steam for 5 minutes. Drain. Let cool a few minutes, then squeeze out the excess water. Chop the greens.
Heat the olive oil in a skillet. Add the onion and garlic and saute for 5 minutes. Stir in the minced greens, chile flakes (or ground chile) and salt.
Simmer for a few minutes, then add the beans. Cook for 5 minutes just to blend flavors.
