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. 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.
Add a few greens a little bit at a time into boiling water. Make room for more greens by pushing down with a spoon.
Recipe courtesy of The Neelys