1 pound mustard greens, washed and de-veined
1/4 diced white onion
1tsp minced garlic
2 pieces of bacon
1/4cup chicken stock
1tsp olive oil (or coconut oil)
S&P (salt and pepper) to taste
Pinch of red pepper flakes
In a large skillet, pre-heat olive oil over medium low and add the bacon. Cook until crisp and remove from pan, drain on a paper towel and crumble. Set to the side.
While the bacon is draining, add the onion and cook 2-3 minutes and season with salt, pepper and red pepper flakes then add the garlic. Once the onions are soft, add the greens, chicken stock and 3/4 bacon pieces (1/4 will go on top as a crunchy garnish). Stir until the greens have wilted. Once the greens have wilted, cover and reduce heat to low and cook 30-45 minutes until soft. Garnish with remaining bacon pieces and serve hot!