1-2 bunches mustard greens, stems discarded
2 slices bacon, cut into 1/2” pieces
2 Tbsp olive oil
1/2 tsp minced chipolte in adobo sauce*
1/4 tsp salt
Coarsely chop greens, then boil in salted water until wilted and tender, about 5 minutes. Drain, then dip in cold water to stop cooking. Drain throughly and squeeze out excess water. Cook bacon in a heavy skillet until crispy, 4-5 minutes. Remove bacon pieces, reserving fat in pan. Add oil, greens, chipolte, and salt; cook, stirring occasionally, until heated through. Transfer to a serving dish and sprinkle with bacon.
*You might substitute fresh chopped jalapeño or serrano peppers.