Recipe for "mustard-greens"

NAME

     MUSTARD-GREENS - Cooked mustard greens with bacon and onion
     Lucky you! Down home mustard greens!

INGREDIENTS (Serves 6)

     450 g     mustard greens
     220 g     bacon
     1         yellow onion
     2.5 ml    pepper, or to taste
     30 ml     vinegar, or to taste

PROCEDURE

          (1)  Wash the greens carefully about 5 times (like spi-
               nach,  they can hide an incredible amount of grit)
               by soaking, then swishing in the water, then shak-
               ing  out  above the water and checking for dirt in
               the water. Repeat until there  has  been  no  grit
               twice.
          (2)  Now, a hand-sized clump at a time, slice into thin
               strips (1 cm wide is fine).
          (3)  Cook the bacon in a deep dish to render the fat.
          (4)  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.
          (4)  When cooked, add pepper and vinegar, then serve.

NOTES

     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 nor-
     mally fight over.

RATING

     Difficulty: easy.  Time: 10 minutes preparation, 30  minutes
     cooking.  Precision: no need to measure.

CONTRIBUTOR

     Richard Newman-Wolfe (nemo@rochester)
     University of Rochester Computer Science Department
     (pass the cornbread and the field peas, please)