Sautéed Mustard Greens with Chorizo and Corn
Chef Rodelio Aglibot, formerly of Yi Cuisine – Los Angeles, CA
Adapted by

Yield: 4-6 Servings


  • 3 Tablespoons butter
  • 1 pound chorizo sausage, without casing
  • ½ cup red onion, diced
  • 1 Tablespoon fresh garlic, grated
  • 1 cup fresh corn kernels
  • Salt, to taste
  • ½ Tablespoon cracked peppercorn
  • 1 teaspoon sugar
  • 2 bunches mustard greens, stemmed and chopped into 1-inch pieces

Heat 1 Tablespoon of the butter in a large sauté pan over medium heat; break up the sausage and brown the meat. Add the onion and garlic; reduce the heat, add the corn and sauté until the onions are soft. Season with salt and pepper, and then add the sugar. Turn the heat up to medium-high and add the mustard greens; quickly sauté until the greens are wilted. Adjust the seasoning of salt and pepper to taste, and then add the remaining butter. Remove from heat and serve immediately.

Wine Pairing:
Choose a Rioja or a Pinot.

   Published: March 2006