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