Toast pecans on a cookie sheet in a 350-degree oven for 5 or so minutes. Remove from oven and set aside. Turn oven off.
Rinse mustard greens, drain in a colander and place in a microwave-safe container with a lid. Micro cook on high for about 7 minutes, stirring once halfway through. Remove from oven and set aside.
Meanwhile, in a 12-inch non-stick skillet or wok over medium heat, cook bacon until crispy, about 5 minutes. Remove bacon from pan and lay on a paper towel. When cool, crumble and reserve.
Add olive oil to the bacon drippings in the skillet and heat. Add onion and sauté over medium heat for 5-7 minutes, until softened, stirring occasionally. Add garlic and sauté for an additional minute.
To the garlic-onion mixture, add chicken stock, Creole mustard, honey, Creole spice mix and vinegar. Add cooked mustard greens and stir to mix well. Reduce heat to low, cover and cook for 6-7 minutes more, until leaves are tender. Garnish with crumbled bacon and chopped pecans.