It’s only in the past two years that I’ve grown fond of bitter greens like broccoli rabe, dandelion, and mustard. My little kid taste buds used to find bitter to be brutal. But lately I’ve been digging the flavor element, along with other things I used to detest, like red wine and hot sauce. I particularly enjoy stronger flavored, bitter ingredients when utilized as toppings for a heartier main. Adding greens like mustard is almost like topping off a dish with a sharp cheese, although the addition is much lighter than any creamy dairy product. Like cheese, they add a whole depth of flavor without nearly any effort needed.
Here, I use olive oil to draw out the natural sweetness of a simple onion, offsetting some of the sharpness of the greens. I then use them to top off a hearty chipotle vegan sausage, pairing the dense, spicy protein with the profusely flavorful, yet light heap of mustard greens. I then finish it off with a simple and creamy mustard sauce. Mustard + mustard turns out to be a good combination.
- -1 1/2 Tbsp. extra virgin olive oil
- -1 lb. mustard greens
- -1 small onion, sliced
- -4 garlic cloves, minced
- -1/2 lemon, juiced
- -Salt and pepper, pinch
- -Dijon mustard
- -Vegan sausage
- -Hot dog bun
- In a large saute pan, heat olive oil over medium-high. Add onions, and saute for 2 minutes. Add garlic, and cook until onions are nearly translucent. Add mustard greens, and a pinch of salt and pepper.
- Saute 10-12 minutes, until greens are nearly tender, stirring occasionally, and adding a few Tbsp. of water towards the end, if needed. Add lemon juice. Cook another 1-2 minutes. Remove from heat.
- Mix 2 parts Vegenaise, 2 parts Dijon mustard, and 1 part honey. Lightly spread both sides of the bun. Cook sausage, and then add to bun. Top with greens and a spoonful of dijon sauce.