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In a very large skillet, cook bacon over medium heat until crisp. With a slotted spoon, remove bacon from skillet and drain on paper towels; set aside.
Add garlic to the skillet, cook for 30 seconds. Stir in mustard greens, corn and lima beans (or edamame); cook and stir 3 minutes or until mustard greens soften. Stir in half-and-half (or cream), sage, salt and pepper. Bring to a boil. Transfer to a serving dish. Sprinkle with reserved bacon.