- 8 cups chicken stock
- 1 bunch fresh mustard greens, or more to taste
- 1 cup diced ham
- 5 slices bacon, chopped
- 1/3 cup diced sweet onion
- 1/4 cup rice wine vinegar
- 3 tablespoons butter
- salt and ground black pepper to taste
- 1 pinch red pepper flakes, or to taste (optional)
- Combine chicken stock and mustard greens in a large stockpot; add ham, bacon, onion, vinegar, and butter. Bring stock to a rolling boil. Cook, stirring occasionally, for 20 minutes; reduce heat to low and simmer until greens are tender, about 30 minutes. Season with salt, pepper, and red pepper flakes.