This is a lovely patch of self-seeded mustard greens, and its a big one, we snipped of 3 cups of fresh baby mustard greens, they are on their second or third set of true leaves.

I cooked up some pasta, while that was done, I chopped two slices bacon (our amazing large black bacon), a whole onion,  a green onion from the garden, cooked the bacon and onion together, just before the pasta was ready, I added the greens and green onion and heated though, nicely wilted, three heaping spoon of thick sheep yogurt( yogurt or sour cream would work), salt and pepper to taste, Drain the pasta, blended and parm cheese on top..

great way get your greens in, the amounts above made three portions for full meals, or two big ones as I have a half plate size but was very full afterwards.