Sausage with Nectarine-Mostarda and Greens

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