Title: Mustard greens
 Categories: Vegetables, Southern, Usenet
      Yield: 6 Servings
 
      1 lb Mustard greens
    1/2 lb Bacon
      1    Yellow onion
    1/2 t  Pepper
      2 T  Vinegar
 
  Wash the greens carefully about 5 times (like spinach, they can hide
  an incredible amount of grit) by  soaking, then swishing in the
  water, then shaking out above the water and checking for dirt in the
  water.  Repeat until there has been no grit twice. Now, a hand-sized
  clump at a time, slice into thin strips (about 1/2 inches wide is
  fine).
  
  Cook the bacon in a deep dish to render the fat.  Remove the bacon and
  saute the onion slices until they are just beginning to turn brown.
  Add the sliced greens and stir over medium heat until they wilt, then
  add the reserved bacon and cover the dish. When cooked, add pepper
  and vinegar, then serve.
  
  How long you allow mustard greens to cook is a matter of taste.
  Traditionally, they are cooked to death (in excess of an hour).  I
  prefer them cooked for about 10-15 minutes after wilting. It is not
  usually necessary to add water, but do not allow them to dry out.
  There should be some "pot liquor" in the bottom when you're done,
  which people normally fight over.
  
  NOTES:
  
  *  Cooked mustard greens with bacon and onion -- Lucky you!  Down home
  mustard greens!
  
  : Difficulty:  easy.
  : Time:  10 minutes preparation, 30 minutes cooking.
  : Precision:  no need to measure.
  
  : Richard Newman-Wolfe (nemo@rochester)
  : University of Rochester Computer Science Department
  : (pass the cornbread and the field peas, please)
  
  :