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About the Dish

2 ounces Tasso
6 ounces Mustard Greens
1 small Yellow Onion
2 cloves Garlic
2 teaspoon Apple Cider Vinegar
1 packet Bragg Liquid Aminos
4 ounces Egg Noodles
1 teaspoon PeachDish Salt
Per Serving
Calories 362
Total Fat 10 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 1 g
Cholesterol 63 mg
Sodium 403 mg
Total Carbohydrates 53 g
Dietary Fiber 6 g
Sugar 5 g
Protein 17 g
Chef Seth Freedman

Since joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
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.
2
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.
3
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.
4
Taste and adjust seasoning as desired with PeachDish salt. Divide noodles, greens and broth between 2 bowls. Enjoy!