In a 12-inch 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 skillet. Cook for 30 seconds. Stir in the mustard greens, corn, and beans; cook and stir 3 minutes or until mustard greens soften. Stir in half-and-half, sage, salt, and pepper. Bring to boiling. Transfer to a serving dish. Sprinkle with reserved bacon.