4 bunched mustard greens chopped into 1 inch by 1 inch pieces and washed thoroughly
3 ounces bacon, 1/4-inch diced
2 ounces red onion, 1/8-inch diced
1 tablespoon garlic
1/4 cup Worcestershire sauce
1/4 cup paprika
1 1/2 cup half and half
1 cup milk with chicken base added for flavor
In a large pot cook bacon till crisp, then add onion and garlic and paprika and cook one more minute. Add mustard greens and Worcestershire sauce and cook until all the water is evaporated, stirring occasionally, approximately five minutes.
In a separate pot, add half and half, milk and chicken base. Reduce until thick.
Add the thickened half and half while warm. Season with salt and pepper.