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.
- 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.
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.
The list below includes all the equipment you’ll want to make this dish.
2-quart sauce pan
Juicer (if you do not have one a blender plus a strainer will work too)
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.