2 bunches fresh mustard greens
½ pound NCC slab bacon (or bacon ends)
1 diced onion
2 cloves chopped garlic
2 pinches hot pepper flake
3 Tablespoon sugar
½ Cup apple cider vinegar
½ Cup chicken stock

• Wash greens and remove stems. Cut into large pieces
• Cut bacon into lardons(small cubes) and brown in a large saute pan. Add onion, garlic and pepper flakes and cook until onion is soft, 7 minutes. Add sugar, vinegar and stock. Bring to boil, add greens and cook slowly, stirring often.
• Reduce heat and simmer, stirring occasionally, 10-20 mins. Season with salt and pepper.

*adapted from Donald Link