|Sautéed Mustard Greens with Chorizo and Corn
Chef Rodelio Aglibot, formerly of Yi Cuisine –
Los Angeles, CA
Adapted by StarChefs.com
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
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.
Choose a Rioja or a Pinot.