Mustard Green Chimichurri Sauce

Whisk together thoroughly in a small bowl:      1⁄2 cup olive oil      1⁄4 cup red wine vinegar Stir in:      3/4 cup finely chopped mustard greens      3 green onions, finely chopped      3 garlic cloves, finely chopped      (1-3 serrano chiles, seeded and minced)      (1 tablespoon finely chopped thyme)      Salt to taste      1⁄4 teaspoon red pepper flakes, or to taste      1⁄4 teaspoon freshly-ground black pepper, or to taste Cover and let stand for at least 2 hours to allow the flavors to develop (overnight is best). The sauce will keep, covered and refrigerated, for up to 2 days. http://www.thejoykitchen.com/recipe/seared-pork-chops-mustard-green-chimichurri