Mustard greens, both wild and domestic, love cold weather. They are the last to die out in winter and some of the first to show up in spring. But what to do with them? Frying them in bacon grease is wonderful, I admit, but, honestly, bacon is expensive and I try to avoid more than two cooking steps. This recipe is great because you can use some of your home canned bone broth and once it is set up, you can leave it alone until done. Thus, it was a perfect Thanksgiving side dish! Crockpot...
