Steven King

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====== Sausage with Nectarine-Mostarda and Greens ======
{{tag>Recipe Carne Lowcarb 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  2  | ea | Sausages (4 oz each) |
|  2  | ea | Nectarines |
|  ⅓  | cup | Thinly sliced red onion (45 g sliced) |
|  ½  | tsp | Urfa chili flakes |
|  1  | tbsp | Maple syrup |
|  ¼  | cup | Apple cider vinegar |
|  ¼  | cup | Whole grain mustard |
|  2  | ea | Garlic cloves |
|  12  | oz | Mustard greens (330 g whole) |

  - Prep
    - Remove pit from nectarines and cut into small bite sized pieces
    - Thinly slice onion and measure out one third cup
    - Mix mostarda: maple syrup, vinegar, mustard and ½ cup water
    - Mince garlic
    - Remove stems from greens and tear into bite sized pieces.  Wash.
  - Cook
    - Warm 2 to 3 tablespoons of butter in a small pot.
    - Add onion and chili flakes and cook until onion is soft (1 to 2 minutes)
    - Add nectarines and cook for a couple of minutes, until they start to release their juices.
    - Add the mostarda. Bring to a boil, reduce to a simmer and cook 12 to 15 minutes until the nectarines start to fall apart.
    - In a large pan, cook sausages for 10 to 12 minutes.
    - In the same pan, cook the garlic for 30 to 60 seconds (until fragrant).
    - Add the mustard greens and wilt (2 to 3 minutes)
    - Slice sausage into rounds.
    - Serve sausage over greens, with mostarda mix on top.

Steven King

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