Ingredients:
2 ounces pancetta, cut into lardons (1 x 1/4 x 1/4 inch), or three slices bacon, cut into ¼ inch pieces
1 onion, medium dice
2 cloves garlic, sliced
2 bunches mustard greens, cleaned, thick stems discarded
A pinch of chili flakes
2 tablespoons white balsamic, or white wine vinegar
1/2 cup vegetable or chicken stock
Toasted walnuts, crushed, optional

Instructions:
In a medium pan over medium-low heat, slowly render out the fat from the pancetta until crisp, about 5 minutes.  Remove the pancetta from the pan, put on a small plate and set aside, keeping the fat in the pan. Add the onions and garlic and cook, stirring occasionally, until they just begin to look translucent, 6 to 7 minutes. Add the chopped mustard greens, chili flakes, and vinegar, stir to combine, and cook one minute. Season lightly, add the stock, cover, and cook for 15 minutes. Season to taste, and serve, with the toasted nuts. 
Serves:  6