I definitely found a new vegetable dish to add to my usual rotation! The recipe is inspired by Rachel Ray, although I did omit the bacon this time around. I started with what seemed like a mountain of mustard greens, but they cooked down to what you see in the bowl so be sure to buy at least 2 bunches. The stems were fairly firm even after cooking this for a while, so be sure to cut out the larger stalks. The mustard and vinegar balanced the slightly spicy greens, and those who wanted an extra kick added hot red pepper flakes. Perfect to go with BBQ pork!