Rinse mustard greens in cold water. Shake off the excess water and pat dry with a paper towel. This will prevent the greens from steaming in the skillet. Remove the thick stems for the greens, and chop the greens into bite size pieces. Heat the cooking oil in a skillet over medium heat. Stir in the bacon and garlic, cooking for about 1 minute.
Adding salt and fat will help balance the bitterness of the greens. Follow these steps based on this Delicious Mustard Greens recipe for simple, yet flavorful mustard greens. Rinse mustard greens in cold water. Shake off the excess water and pat dry with a paper towel. This will prevent the greens from steaming in the skillet.
My Keto Collard Greens have their basis in the South Carolina collard tradition. That means that there are 3 main ingredients after the collards themselves: vinegar, pork, and some sort of pepper. With that base, I built upon what I thought was a good dish in order to make it a spectacular dish.
Place the bacon in a large, wide pot and cook over medium heat until some of the fat has rendered and the bacon is light golden, about 5 minutes. Add the onions and cook, stirring occasionally, until softened, about 5 minutes more. Add the mustard greens in batches, letting each batch wilt before adding the next.