4 - 5 quartered medium red potatoes;
4 cups shredded mustard greens;
8 ounces sliced fresh mushrooms;
3 tablespoons butter;
1 tablespoon bacon drippings;
dash of red pepper flakes [optional];
salt & black pepper to taste.
Boil potatoes in heavily salted water until fork tender;
Let them cool and then slice them.];
Melt butter with bacon drippings [substitute more butter if bacon drippings not available] in a large heavy skillet over medium heat;
Add sliced potatoes and mushrooms;
Season with salt, black pepper, and red pepper;
Cook and stir until mushrooms are tender and potatoes are heated through, about 3 to 4 minutes;
Add greens and stir until wilted, about 1 minute;
Serve and enjoy [adding crumbled bacon would be an excellent choice].