This is yet another recipe from breakfast from CSA Maureen Contini.
2 or 3 bunches of mustard greens (about 3 3/4 pounds total; 16 cups trimmed)
8 ounces thickly sliced lean slab bacon, diced
1 large onion, diced (2 cups)
1 teaspoon chopped garlic
1 teaspoon hot red-pepper flakes
3 tablespoons sugar
1/2 cup apple-cider vinegar
1/2 cup chicken stock
Salt and freshly ground black pepper to taste
Rinse greens well. Cut out stems and thick veins; tear leaves into 4- or 5-inch pieces.
Cook bacon in a large sauté pan until fat starts to render and bacon begins to brown. Add onion, garlic and pepper flakes and sauté until onion is soft, about 7 minutes. Add sugar, vinegar and chicken stock. Heat to boiling, add greens and cook slowly, stirring often as the greens begin to release their own liquid. Reduce heat and simmer greens until tender, 10 to 20 minutes, stirring occasionally. Season with salt and pepper.
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