If you do not have young mustard greens, use a mixture of half watercress and half spinach, boiled together for 1 minute, drained, squeezed dry, and finely chopped.
Cook the bacon in a large dry sauté pan over medium heat until the fat is rendered and the bacon is almost crisp, about 5 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
Add the onion to the bacon fat in the pan and cook over medium-low heat until very soft but not brown, 7 to 10 minutes. Add the shallots, garlic, and chile and cook for another 2 minutes. Add the mustard greens, lemon zest and juice, cooked bacon, and butter. Toss together for about 1 minute to combine. Season the greens with salt and pepper.
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