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Creole Mustard Greens

Well-spiced but not fiery, this Creole mustard greens recipe is sure to become a classic

Serves 4


  • 1 (1 lb) bag Cut ‘N Clean Mustard Greens
  • 1/4 cup chopped pecans
  • 2 pieces thick, smoky bacon
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 medium red onion, chopped (about 2 cups chopped onion)
  • 3 Tbsp low-salt, non-fat chicken stock
  • 2 Tbsp Creole mustard (or sweet, hot, chili mustard)
  • 1 Tbsp honey
  • 1/2 tsp Creole spice mix (no-salt variety if possible)
  • 1 tsp vinegar


Heat oven to 350 degrees. Toast pecans on a cookie sheet for 5 minutes. Set aside.

In a non-stick skillet, cook bacon until crispy. Remove from pan and cool. In the same pan, add olive oil and onions and sauté over medium heat until softened. Add garlic and Curly Mustard and cook until tender.

Add chicken stock, Creole mustard, honey, Creole spice mix and vinegar. Reduce heat to low, add salt and pepper to taste. Cover and cook for 7 minutes or until desired tenderness.  Garnish with crumbled bacon and pecans.