8c (1 large bunch) Mustard Greens, washed, trimmed, cut into 3-inch squares
3-4 pcs of thick cut smoked bacon - chopped into ½” pieces
2 tbsp unsalted butter
6 oz chicken stock
In a medium stock pot or large sautè pan, heat 1 tbsp of olive oil. Over medium high heat, sautè the smoked bacon until golden. Add the butter and when melted, add the mustard greens in handfuls – if there is too much for your sautè pan wait until the first handfuls wilt a bit and turn them in the pan and then add more. Season with salt and pepper.
Deglaze with 6 ounces of chicken stock. Reduce heat to med-low/low. Cover and cook for about 20 minutes, stirring occasionally. You don’t want to the greens to turn brown but you want them cooked through. The final product should have the consistency of cooked spinach.