- 3 cloves garlic, peeled and sliced
- 1 pound bacon, chopped
- 2 bunches mustard greens, chopped
- 3/4 cup chicken stock
- 1/4 cup golden raisins
- Salt and freshly ground black pepper
On medium heat, saute garlic and bacon in a large saute pan.
While bacon is cooking boil water in a large pot. Blanch mustard greens in boiling water until bright green. *Cook's Note: Add a few greens a little bit at a time into boiling water. Make room for more greens by pushing down with a spoon. Drain greens.
In a saute pan with the bacon, add greens and garlic. Stir together. Add chicken stock and raisins. Mix well together. Add salt and pepper, for taste, and let simmer for 5 minutes.