Plain and simple Old Fashioned Mustard Greens:
2 bunches of mustard greens
3/4 of a medium white onion, chopped
1 T bacon fat
1 ham hock
1 T apple cider vinegar
1 tsp sugar
2 Knorr's chicken bouillon cubes (the large ones)
In a dutch oven, cook the onions in the bacon fat until translucent and just beginning to brown on the edges. Add the ham hock and enough water to just cover the top of the hock. Simmer for about an hour.
Meanwhile, clean the mustard greens. I took the entire stem from the middle of the greens because some of them were pretty big. Fill the sink with about 5" of water and add the de-stemmed greens. Swish the greens around in the water so that the grit falls to the bottom of the sink. Drain and repeat this process two more times . You've got to get all the grit out. Rough chop the greens.
Add the vinegar, sugar, and bouillon cubes to the water/ham hock. Add the greens and simmer for about another hour and 1/2 to 2 hours. I just threw the ham hock away because there was not enough meat on it to mess with. If you get a meaty hock, pull the meat off and add it to the greens.
I like to sprinkle on some vinegar-based hot sauce, like Trappey's.