2 1/2 lbs mustard greens, washed and chopped into 1-in. pieces
6 slices bacon, cut into 1-inch pieces
2/3 cup chopped onions (optional)
1 or 2 dashes cider or red wine vinegar
In a pot large enough to cook the greens, fry bacon. Add the greens
along with onions (optional) Cook, stirring with wooden spoon,
until greens are coated with fat. Cover the greens with water and
season with salt.
Bring to boil. Cover the pot, reduce heat, and simmer until tender.
Stir occasionally and add water if they threaten to scorch. When
done, increase heat to med-high, stir often. Boil off nearly all
the cooking liquid.
Add vinegar. Season with salt, pepper and sugar. Serve very hot.