Neelys' Braised Mustard Greens With Bacon And Raisins

• 3 garlic cloves, peeled and sliced
• 1/3 lb sliced bacon, cut in 1/2 inch chunks
• 2 bunches mustard greens, spines removed and leaves roughly chopped
• 3/4 cup chicken stock
• 1/4 cup golden raisin
• salt & freshly ground black pepper

1. On medium heat, saute bacon in a large saute pan. When it is almost done, add your sliced garlic for a minute or two. Drain drippings when cooked and set aside.
2. While bacon is cooking, boil water in a large pot.
3. Blanch mustard greens in boiling water until bright green (about 2 minutes). *Cook's Note: Add a few greens a little bit at a time into boiling water. Make room for more greens by pushing down with a spoon. Drain greens.
4. Add greens to your saute pan full of bacon/garlic. Stir together.
5. Add chicken stock, raisins, salt and pepper to taste. Mix well together.
6. Let simmer for 5 minutes.

garlic, bacon, mustard greens, chicken stock, golden raisin, salt

Taken from www.food.com/recipe/neelys-braised-mustard-greens-with-bacon-and-raisins-303182 (may not work)