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Heat olive oil in a large skillet on medium-high heat. Add bacon and cook, stirring frequently, until crisp, about 3-4 minutes.
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Stir in mustard greens and scallions, adding in batches as the greens cook down to make more room. Cook until wilted. Stir in garlic, red pepper flakes, and sugar, and season with salt and black pepper. Cook for 30-60 seconds until garlic is fragrant.
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Pour in chicken broth and vinegar, cover, and reduce heat to medium-low. Cook 10 minutes, adding more broth if it starts to look dry, until greens are tender with just a little bit of bite. Serve, sprinkled with a little additional vinegar to taste.
Recipe courtesy of Rachael Hartley, RD, LD.