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Recipe from: Nick Cramer
5 ounces bacon, cut into ¼ inch pieces
1 medium onion, minced
2 to 20 garlic cloves, chopped fine, optional
2 large bunches collard greens, stemmed, and 1 bunch mustard greens, stemmed, around three pounds total (also consider inclusion of Swiss chard, kale, dandelion, turnip or beet greens, spinach, Napa cabbage, baby bok choy or even Brussels sprouts! I haven't tried any of these) — Very coarse chop all greens like 2inches by 4 inches
¾ cup chicken stock or canned broth
2 tablespoons Asian Oyster sauce, optional
salt and freshly ground black pepper to taste
hot pepper sauce — such as Amazon habanero or Tabasco, optional, but highly recommended in moderation or to taste!
Cook bacon in heavy large skillet over medium heat until fat is rendered. Reduce heat to low. Add onion and garlic and cook until softened, stirring occasionally, about 10 minutes. Add all greens and stock. Bring to a boil, then cover, reduce heat to low and cook until greens are just tender, stirring occasionally, about 25 minutes. Season with (Oyster sauce) salt and pepper half way through. Sprinkle greens with hot pepper sauce if desired. (Can be prepared up to 4 or 5 hours ahead. Let stand at room temperature. Rewarm before serving.). Transfer to bowl and serve. Refrigerate leftover.