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Tasting Notes
Grassy and subtly bitter greens are kicked up a notch thanks to rendered chorizo fat in the vinaigrette that lends a deep richness to the greens, and a kick of acidity and spice.
The hearty texture of lightly sautéed mustard greens can stand up to bold flavors and velvety side dishes like the creamed corn in this meal. Furthermore, the red wine and chorizo in the vinaigrette echoes the flavors of the chorizo crust, which cuts through the creaminess of the corn and accentuates the sweetness of the scallops.
Tips & Techniques
- Don’t be afraid of dirty greens. The best mustard greens at the farmer’s market are the ones that came straight out of the ground – they’re crisp, bright and perhaps a bit sandy. Just be sure to wash off any remnant dirt and sand before you start to cook.
- Always cook your greens uncovered. Covering them will trap the sulfur that is released during cooking. This not only gives them an unpleasant smell, but also imparts an unpleasant flavor and makes your greens turn brown. Another way to keep that bright green color: start with a hot pan and then drop the heat. This ensures that you’ll cook your greens quickly without browning them.
- When you add the chorizo, go easy on the heat. At this point, there’s no need to cook the chorizo further – just warm it up and blend its rich flavors with the grassy mustard greens.
- Break out your blender. It’s important to blend the chorizo vinaigrette while it’s still warm or at room temperature. Once the chorizo gets too cold, the fat will solidify and won’t emulsify properly.
Toolbox
These tools are the ones we find especially helpful when making this dish.
- Juicer. If your juicer has been taking up a lot of cabinet space only to get used during the occasional health kick, it’s time to start giving it some more love. Juicing fruits and vegetables opens up a whole new world of culinary possibilities. Fresh juices can be used in vinaigrettes, pan sauces and reductions. For example, fresh pepper juice makes an appearance in Michael Mina’s chorizo vinaigrette.
- Blender/Immersion blender. Michael prefers to use a standard blender or hand-held immersion blender (a stick with blender blades at the end) to get the best emulsification for his chorizo vinaigrette. To emulsify means to combine two liquids that don’t combine easily – such as oil and vinegar. This can be done with a whisk, careful pouring and some serious wrist action, but a blender streamlines the process.
2-quart sauce pan
Knife
Cutting board
Tongs
Juicer (if you do not have one a blender plus a strainer will work too)
For the mustard greens:
- 2 bunches (about 1 pound) mustard greens
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 3 shallots, peeled and finely chopped
- 1 cup rendered Chorizo Bits
For the red pepper chorizo vinaigrette:
- 4 red bell peppers, stems, seeds and ribs removed
- 2 reserved, scraped corn cobs (from Jalapeño-Creamed Corn)
- ⅓ cup red wine vinegar
- 3 tablespoons whole grain mustard
- 1 ¼ cup reserved Chorizo Oil
- ¼ cup olive oil
- Salt and freshly ground black pepper
Serves: 4
Total time: 45 minutes
Active time: 40 minutes
For the chorizo vinaigrette:
- Using a juicer, juice the red bell pepper pieces and set aside. If you don’t have a juicer you can cut the peppers into 1 inch pieces and blend them in the blender for 2 minutes and strain through a fine mesh strainer or chinoise to reserve the juice.
- Set a 2-quart saucepan over medium heat. Cut the reserved scraped corn cobs into 2 inch pieces. Add the pepper juice and the cob pieces to the saucepan. Bring the juice up to a simmer. Reduce the pepper juice by half.
- Once juice is reduced after approximately 30 minutes, remove corncobs. Add the reduced juice to a blender with the vinegar and mustard. Blend to combine. Slowly stream in the chorizo oil. Blend until smooth and season with salt and pepper.
For the mustard greens:
- Remove the large stems from the mustard greens and tear the leaves into 1-inch pieces. Wash them in cold water and drain.
- Set a sauté pan over high heat. Add 1/4 cup olive oil. As soon as the oil starts to shimmer, add a third of your mustard greens at a time and season with salt and pepper. Cook greens, stirring constantly, until wilted with a touch of color from the bottom of the pan.
- Add the shallots and rendered chorizo bits, stir to combine and cook for 30 seconds longer. Once the greens have wilted slightly, they’re good to go. Serve immediately.
Here is a great way to turn this dish into a meal
Sauteed pork chop with mustard greens & dried apricots
Craving comfort? Roast a pork chop in a sauté pan. Once the pork is finished cooking, remove from pan and add onions, 1 cup of stock and chopped dried apricots. Serve over the pork and mustard greens once the stock has reduced.