Meyer Lemon & Chorizo Mustard Greens
1 small Onion
0.5 lb Chorizo
2 cups Chicken Stock
1/4 cup Agave Syrup
1/2 cup Meyer Lemon Balsamic Vinegar from Great Lakes Tea & Spice
1 bunch Mustard Greens, stems removed and cut into a chiffonade*.
Prep: In a 2 quart pot, saute chorizo and onions until cooked through. Drain excess fat than add stock, agave syrup, and MeyerLemon Balsamic Vinegar and bring to a boil. Add trimmed mustard greens and reduce heat to a simmer. Cook for 45 minutes (adding a half a cup of water half-way through if it reduces too much) and serve with sourdough bread for soaking up the broth.
*Chiffonade: stack whole, de-stemmed leaves (very important to remove all the tough stems from greens like this, otherwise there will be unpalatable bits in your finished product) and roll up like a cigar. Cut in 1/2 inch segments so that when finished you have strips of greens that will cook evenly.
Thanks to our in-house Chef, Stuart Mitchell, for his cost-conscious recipe ideas!