Keep pitted olives on hand for last minute garnishes.
3 slices of bacon, remove excess fat and cut into 1/2-inch pieces
1 small onion, small dice
3 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1 can (15.5 ounces) cannelloni beans, rinsed and drained
1 bunch mustard greens, stems removed, roughly chopped, and washed
1/2 teaspoon kosher to taste
6 pitted green olives, sliced
Place the diced bacon in a cold, large skillet over medium heat and cook, stirring occasionally, until fat is rendered and bacon is crisp.
Lower the heat to medium and add the onion, garlic and pepper flakes to the bacon; cover and sweat for 3 minutes, stirring occasionally.
Stir in the beans and let them warm, about 3-4 minutes.
Raise the heat again to medium-high, add the mustard greens and 1/4 cup cold water. Combine the ingredients well, cover, and steam for 3 minutes.
Stir again, cover, and steam for 3 more minutes, or until all the greens wilt. (Mustard greens are a bulky, if they don’t all fit in the pan at once, add in intervals and increase steaming time for each batch, stirring to combine after each addition.)
Remove cover, add the salt and continue cooking, stirring occasionally, until the mustard greens are tender, but still bright green and the excess liquid evaporates.
Garnish with sliced olives and serve immediately.