Hot Collard Stew

1/8 cup olive oil
1 tablespoon cider vinegar
1 tablespoon whole-grain mustard
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/4 teaspoon pepper
1 clove garlic, crushed
8 cups collard greens, washed, dried, and cut horizontally into 3/4-inch strips (or mustard greens)
1/4 pound thick-cut bacon, cut into 1/2-inch strips, cooked

In a small bowl, combine 3 tablespoons olive oil, vinegar, mustard, salt, pepper, and sugar and set aside. In a large saucepan over medium high heat, heat remaining olive oil.

Add garlic clove and the greens and sauté until tender--5 to 6 minutes. Add the vinegar mixture and toss to distribute evenly.

Transfer to a serving dish, top with bacon pieces, and serve immediately.
Courtesy of Delish.com