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Mustard Greens

Chef Rodelio Aglibot, formerly of Yi Cuisine in Los Angeles, CA on
Chef Rodelio Aglibot
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.

  • Wines for Winter
  • Los Angeles for the Food Savvy
  • Winter Farm Fresh Market
  • Forum: Mustard Greens

  •    Published: March 2006
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