Sautéed Honey Mustard Greens with Spanish Chorizo and Crunchy Bell Peppers
Josephina had been saving the chorizo for Christmas, but today was a blessed day. [Picture Credit: Alex Paternostro]
Recipe by Seth Paternostro
Introduction by Alex Paternostro
December 2, 2021
The church bells clanged, and the peasants emerged from their hovels. It was Market Day, and the abbot was rubbing his ruby ring and smiling with glee since God would make a killing today. Indeed, the abbey owned the square on which the tenant farmers rented their stalls and sold their taxed goods.
“Oy, Stephen! We got ourselves a goat to quarter. Lend you a hand?” cried a gap-toothed and bald maiden.
“Nay, we have need of soap in the abbey, and I wish not spoil your meal.”
“Ay, right smart of you,” Josephina replied and got to hacking up her kid.
As soon as most of the peasants had arranged their sundry fruits and veggies, the most elegant of the robed ones appeared. With noses upturned and fierce eyes aglow with gluttonous desire, the cardinals ran out, clutching their birettas in one hand, the other outstretched for easy grasping. And so, they ran their stiff fingers over as much of the produce as they could. Indeed, they touched tomatoes, rubbed ripe figs, and gripped grapes aplenty. They tossed their coins at the attendants with panache, knowing full well that they would get them back on Sunday. With baskets loaded and carried by floppy-eared mules, they left in a proud procession, much pleased with their indulgent spending today. Soon enough, they crossed under the tympanum and into their sanctuary. The mighty wooden doors closed behind them, locked until service.
Josephina looked at her paltry earnings, not enough to feed even two of her many human children, and choked back a tear. Stephen, his habit loaded with meat and cheese, his mind wanting beer, turned his face at her and felt an unexpected twinge of empathy. Odd, he thought, but decided that God desired him to act out of charity, as he always did. He threw a coin at a woman in the stall beside Josephina’s, grabbed a magnificent bunch of mustard greens, and gave them to the gobsmacked peasant.
“Thank you,” she gushed.
“Don’t thank me, poor child,” Stephen replied, “Thank God,” and he shuffled away, back to the brewery.
Serves 4
Total time
15 minutes
Equipment:
cutting board, chef’s knife or cleaver, kitchen tongs, colander, small mixing bowl, flat-bottomed wok or large skillet, chopsticks
Tableware:
serving plates and utensils
Ingredients
1 dried arbol chile
3 inches Spanish chorizo
2 cloves garlic
2 tsps honey
1 large bunch mustard greens
1 yellow bell pepper
1 tsp balsamic vinegar
4 tbsps extra virgin olive oil
½ tsp black pepper
Kosher salt, as needed
Instructions
Set out all equipment, tableware, and ingredients. Rinse the pepper and greens. Preheat the pan over medium.
De-stem, de-seed, and slice the bell pepper into ½-inch thick pieces. Lightly salt in a small mixing bowl.
Peel, and thinly slice the garlic.
Remove the stems from the mustard greens if they look thick and tough, then roughly chop the leaves.
Peel the casing off of the chorizo, and chop into small cubes.
Pour the extra virgin olive oil into the pan, then add the dried chile and chorizo.
When the chorizo is sizzling and lightly crisped, add the garlic slices with a small pinch of salt, and cook until just beginning to turn golden brown.
Stir in the honey, then turn up the heat to high.
Add the mustard greens with a large pinch of salt, and toss in the oil until bright green and lightly wilted.
Turn off the heat.
Drizzle with balsamic vinegar, sprinkle over black pepper, mix in the bell peppers, and taste, adjusting if necessary.
Enjoy.
Note: This recipe pairs well with grilled chicken and potatoes.
NUTRITION FACTS:
Calories 192 Total Fat 16g (20%) Saturated Fat 2.6g (13%) Cholesterol 11mg (4%) Sodium 178mg (8%) Total Carbohydrate 8.8g (3%) Dietary Fiber 2.4g (8%) Total Sugars 5.6g Protein 5.7g Vitamin D 0mcg (0%) Calcium 79mg (6%) Iron 1mg (6%) Potassium 266mg (6%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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