"This is a modification of a Southern-style mustard greens recipe. I had a friend who made these approximately like this (I think she added smoked neck bones), and they were full of flavor and delicious. Even my picky child asked for more!"
Combine chicken stock and mustard greens in a large stockpot; add ham, bacon, onion, vinegar, and butter. Bring stock to a rolling boil. Cook, stirring occasionally, for 20 minutes; reduce heat to low and simmer until greens are tender, about 30 minutes. Season with salt, pepper, and red pepper flakes.
All kinds of smoked meats can be added or substituted here. Ham hocks are a great choice, as are smoked neck bones (use turkey for a lower fat option), but I highly recommend at least having ham in there.
Substitute 2 to 3 tablespoons chicken bouillon or 1 packet Knorr® Homestyle Stock mixed with 8 cups water for the chicken stock, if desired.
Per Serving: 134 calories;10.6 g fat;
3.5 g carbohydrates;
6.9 g protein;
28 mg cholesterol;
1094 mg sodium.