Whisk together the miso, warm water and Chili Garlic Sauce or Sriracha–whichever you are using.
In a large skillet heat the olive oil over medium heat. Add the mustard greens and cook, stirring occasionally, until they begin to wilt and turn bright green. Add half of the miso mixture, cover the pan and continue to cook for about 2 minutes longer. Remove the lid, add a touch more of the miso water (only if the mixture seems a bit dry) and continue to cook for about 2-3 minutes longer.
Stir in the rice vinegar and maple syrup. Toss well. Garnish the greens with toasted sesame oil and sesame seeds.
Bacon Maple Style
In a large skillet place the bacon slices, and flip once browned on the underside. Cook until both sides are crispy. Remove from pan and place on a paper towel.
Remove all but 2 teaspoons of bacon grease from the skillet. Once the bacon has cooled, crumble it into pieces and add back in to the skillet. Turn the heat to medium-low, and add the mustard greens and 1 cup of broth.
Stir and cook until the mustard greens are wilted. Add more broth if the pan gets dry. Add the maple syrup and red wine vinegar. If the greens are too bitter, add another 1/2 teaspoon of maple syrup (or more) and stir. The bacon and broth add salt, but if it needs some extra salt add a pinch!