n a small non-stick pan over medium heat, add ½ teaspoon of vegan butter. Add the sunflower seeds. Add a pinch of salt, cook and toss occasionally for about 3-4 minutes. Remove sunflower seeds from heat and set aside.
In a non-stick pan over medium heat, add olive oil. Then, add the red onion slices, a pinch of salt, and cook for about five minutes, or until tender. Stir occasionally.
Once the onion is tender combine chopped mustard greens to the pan.
Add ½ cup of water to the pan and cover with a lid. Steam and cook for 5 minutes.
Add a pinch of salt and smoked paprika. Stir together.
Reduce heat to low. Pour ¼ cup of water, combine, and add a lid over the pan.
Cook for an additional 10 minutes, until mustard greens are tender. Adjust seasonings, if needed.
Serve the mustard greens in a dish and top with sunflower seeds.