Ingredients

　　2 bunches mustard greens

　　1 gallon (16 cups) water

　　4 slices bacon, chopped

　　1/2 cup olive oil

　　1/4 cup stone-ground whole-wheat flour

　　1 medium green bell pepper, cored, seeded, and chopped

　　1 medium yellow onion, chopped

　　Salt and ground black pepper to taste

　　Wash the greens and soak the leaves in a large pot of warm salted water for 10 minutes. Put the 1 gallon of water into a stockpot and bring to a boil over high heat. Add the greens and boil for 15 minutes, then drain. In a large skillet over medium heat, cook the bacon until just beginning to color. Add the oil and flour, and continue to cook, stirring constantly, until the mixture becomes golden brown, 3 to 5 minutes. Add the greens, bell pepper, onion, salt, and black pepper. Cover, reduce the heat to medium-low, and cook until very tender, about 25 minutes.

　　Cooks' Note

　　Mustard greens contain 30, 26, and 21 percent, respectively, of the United States’ recommended daily allowance for vitamin C, folic acid, and vitamin A.

　　Sugar Busters! Quick & Easy Cookbook