Instructions: Wash mustard greens thoroughly and chop into 1-inch pieces. In a large pot cook the bacon until crisp. Add greens and onions. Cook stirring with a wooden spoon until greens are coated with fat. Cover with water and season with salt. Bring to a boil. Cover pot, reduce heat, and simmer gently until greens are tender, 1 hour or longer. Stir occasionally and add water if they threaten to scorch. When greens are done, increase heat to medium-high and, stirring often, boil of nearly all the cooking liquid. Add vinegar and season with salt and pepper to taste. Sugar to taste.

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