recipes:sausage-with-nectarine-mostarda-and-greens
Sausage with Nectarine-Mostarda and Greens
| 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.
recipes/sausage-with-nectarine-mostarda-and-greens.txt · Last modified: 2021/06/22 13:21 by sking
