Spicy Indian mustard greens and Spanish chorizo
Executive Chef Guillaume BienaiméMarché restaurant
, Menlo Park
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1 lb. mustard greens
1/4 lb. Spanish chorizo, cut into coins
3 cloves garlic, chopped
1 whole shallot, sliced
1/2 cup olive oil
Blanch mustard greens in a pot of boiling water for 20 seconds. Strain and move into an ice bath. Allow to cool, strain, squeeze out excess water and chop finely. Set aside. Place chorizo, garlic and shallot in a large pan with olive oil and cook at medium-low heat for 10 minutes. Add chopped mustard greens and cook until warmed through. Serve hot.
The chorizo, garlic, shallot and oil mixture can be made ahead of time and refrigerated until ready for use. The greens can also be blanched ahead of time and refrigerated until ready to heat and serve.