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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 graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


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!