Mustard greens are cooked with bacon and vinegar, and spiced with cayenne. You could also try this recipe using Swiss chard, also known as Silverbeet.
So easy. I found that the moisture from rinsing the greens was ample to cook the greens. After cooking the bacon (and removing half of the grease) I placed the greens into the skillet with the other ingredients and simmered until tender. I served these on new years day with "slow cooker spicy black-eyed peas" submited by MJ46NY. A delicious combination. - 06 Jan 2008 (Review from Allrecipes US | Canada)
Great recipe as written. Tonight, I had a vegetarian guest at dinner, so I made this recipe without bacon - I added 1 tbsp olive oil and 2 tsp liquid smoke to the boiling water instead. It turned out great, and everyone was asking what gave it the great flavour. It seems like a lot of vinegar, but most of the vinegar taste burns off, leaving a nice fresh taste. Yum! - 19 Jan 2011 (Review from Allrecipes US | Canada)
I used a 16oz bag of frozen turnip greens in place of the bunch of collards. The other change I made was to add 2 packets of splenda to try and counteract the bitterness frozen greens tend to have. Really really yummy. Will use this for the rest of the greens in my freezer! - 26 Nov 2008 (Review from Allrecipes US | Canada)