Mustard Greens, Corn, Leeks, and Bacon

True confession #1: I don't particularly like mustard greens.
True confession #2: I could eat bacon every single day of my life.
I can't believe how much each of these foods is augmented by the other to create an amazing side dish. Although, after eating it tonight, I'm thinking of throwing it over brown rice next time to make a whole meal out of it--probably need to double it, if anyone else wants a bite! Seriously, we didn't get as many servings out of it as I usually like, because I ate at least 2 myself.
Props to Albi and Walthers for their masterpiece Greens, Glorious Greens which includes this dish--glorious indeed!

Serves 2 to 3
1 bunch mustard greens, washed, de-stemmed, and chopped into small pieces
2 to 3 strips of bacon (or more, if you're a bacon lover like me!), cooked & crumbled
2-4 teaspoons bacon drippings or other high heat oil
1/2 cup thinly sliced leeks, white and light green part only
1 cup corn kernels
sea salt and freshly ground black pepper to taste

Heat a large skillet with tight fitting lid over medium-high heat. Add bacon fat or other oil and coat pan. Throw in the leeks and cook for about 4 minutes--until soft and translucent. Add corn and heat until slightly brown (maybe 2 minutes?). Add mustard greens with water still clinging to the leaves. Stir to coat with oil, cover, and cook over medium-high heat for about 6 minutes, stirring occasionally. If things start sticking, add a little water. Season with salt and pepper to taste and top it all off with crumbled bacon.