1 to 2 cloves garlic, peeled and sliced1/4 to 1/2 pound bacon, chopped 1 bunch mustard greens, chopped 1/2 cup chicken stock A small handful of golden raisins 1 teaspoon balsamic vinegar (optional) Salt Freshly ground black pepper

On medium heat, sauté garlic and bacon in a large 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.

Add greens to the pan with the bacon and garlic. Stir together. Add chicken stock and raisins. Mix well together.  Stir in vinegar, if using, and add salt and pepper, to taste, and let simmer for 5 minutes.

Adapted from foodnetwork.com