Grilled Sausages with Nectarine Mostarda and Sautéed Greens

1 or 2 shallots
2 nectarines
1 tablespoon unsalted butter (optional)
½ teaspoon Urfa Chile flakes (optional)
Mostarda blend (coconut vinegar – honey – whole grain mustard – yellow mustard seeds)
Two ¼-pound fresh mild Italian pork sausages (contain pork and spices)
Peeled fresh garlic
1 small bunch mustard greens

 

Make the mostarda
Peel and thinly slice the shallots; set half aside for the mustard greens.
Cut the nectarines into ½-inch pieces; discard the pits.
In a small sauce pot over medium heat, warm the butter or 1 tablespoon oil. Stir in half the shallots, season with salt and as much Urfa Chile as you like, and cook until the shallots start to soften, 1 to 2 minutes. Stir in the nectarines and cook until they start to release their juices, 1 to 2 minutes.
Add the mostarda blend and ½ cup water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the mixture thickens and the nectarines begin to fall apart, about 20 minutes. Season to taste with salt and pepper.
While the mostarda cooks, prepare the sausages.

Cook the sausages
Pat the sausages dry with a paper towel; prick in a few places with a fork.
In a large grill pan or frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the sausages and cook, turning once, until well browned and cooked through, 5 to 6 minutes per side. Transfer to a plate to rest. Do not clean the pan.
While the sausages cook and rest, prepare the mustard greens.

Prep and cook the mustard greens
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Remove any coarse stems from the mustard greens; coarsely chop the greens.
In the same pan used for the sausages, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Stir in the garlic and remaining shallots and cook until starting to soften, 1 to 2 minutes. Add the mustard greens, season with salt and pepper, and cook, stirring occasionally, until just wilted, 2 to 3 minutes.

Serve
Transfer the mustard greens to individual plates. Divide half the nectarine mostarda between the plates and top with the sausage. Serve the remaining mostarda on the side.

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