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About the Dish

  • Tasso


  • Mustard Greens

    Mustard Greens

  • Yellow Onion

    Yellow Onion

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Egg Noodles

    Egg Noodles

  • PeachDish Salt

    PeachDish Salt


Prepare your mise en place: Remove stems from mustard greens and chop them finely. Cut or tear leaves into bite-size pieces. Peel and dice onion. Peel and mince garlic. Dice tasso into 1/4-inch cubes.
Place a saucepot over medium heat, and add cooking oil. When the oil is shimmering, add tasso, mustard stems, onions and garlic. Cook while stirring 5-6 minutes, or until onions begin to appear translucent.
Stir mustard leaves into the pot. Add vinegar and Bragg Liquid Aminos. When the leaves have wilted, add 3 cups water. Increase heat to high and bring liquid to a boil, then reduce heat to low and simmer 10-12 minutes, or until mustard greens are tender. Add egg noodles and gently press them down into the liquid. If necessary, add just enough water to submerge noodles. Cover and cook 8-10 minutes more, or until noodles are tender but not mushy.
Taste and adjust seasoning as desired with PeachDish salt. Divide noodles, greens and broth between 2 bowls. Enjoy!