Prep the greens - Wash well, remove tough stems, and chop the leaves into rough ribbons.

Start the flavor base - In a large skillet or Dutch oven, warm olive oil or butter over medium heat. Add garlic, smoked paprika, and optional red pepper flakes. Cook for 30–60 seconds.

Wilt the greens - Add the mustard greens by handfuls, stirring as they wilt down.

Braise - Add stock or water, a pinch of salt, and black pepper. Cover and simmer for 10–15 minutes, until tender. Young mustard greens may need less time; mature greens may need closer to 20 minutes.

Add beans - Stir in the drained beans and cook uncovered for another 3–5 minutes, until warmed through and some liquid has reduced.

Finish mustard-forward - In a small bowl, mix cider vinegar, Dijon-style mustard, and honey/maple. Stir this into the greens right at the end.

Taste and adjust - Add more salt, pepper, vinegar, or lemon as needed.