- 1 lb mustard greens, washed well, ribs removed, chopped
- 1 shallot, minced
- 2 oz. bacon, diced
- 2 garlic cloves, minced
- hot water with chicken bouillon
- 1/2 tsp chili flakes
- cider vinegar
- Saute the bacon until crisp in a dutch oven.
- Add the shallot and garlic and saute until tender.
- Stir in the chili flakes.
- Stir in the mustard greens and add hot water mixed with chicken bouillon to come up almost level with the greens.
- Bring to a boil, and then reduce the heat slightly and simmer uncovered for 30 minutes.
- Add a splash of cider vinegar, check the seasoning. Serve.