In the midst of winter, I enjoy a warm lunch salad. For this, sturdy greens make a great base. I bought a gleaming bunch of mustard greens recently- they were so fresh and healthy that they appeared to be lit from inside. As I got out my trusty Lodge pan and gently warmed some oil and garlic, I was reminded of another dish that I simply adore: my mom's tomatoes Provencal. At that point I knew I simply had to merge the two ideas into one.