In order to bring you the best organic produce, some ingredients may differ from those depicted.
Italian sausages with stone fruit mostarda and sautéed greens
Dairy-Free, Gluten-Free, Paleo, Carb-Conscious, Soy-Free
2 Servings, 520 Calories/Serving
A good food pairing is our jam—especially when it’s Italian mostarda and pork. Fresh nectarines and whole grain mustard simmer together to create a sweet-tangy relish for juicy pork sausages.
In your bag
- 1 organic red onion
- 2 organic nectarines or other stone fruit
- 1 teaspoon Urfa chile flakes (optional)
- Sunbasket mostarda base (maple syrup - apple cider vinegar - whole grain mustard)
- 2 fresh mild Italian pork sausages (about ¼ pound each)
- 1 or 2 cloves organic peeled fresh garlic
- 1 bunch organic mustard greens or other leafy greens (about ¾ pound)
Calories: 520, Protein: 23g (46% DV), Fiber: 8g (32% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 2g, Saturated Fat: 8g (40% DV), Cholesterol: 55mg (18% DV), Sodium: 850mg (35% DV), Carbohydrates: 39g (13% DV), Total Sugars: 25g, Added Sugars: 9g (18% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Make the mostarda
- Peel and thinly slice enough onion to measure ⅓ cup [⅔ cup].
- Cut the nectarines in half and remove the pits; cut the fruit into ½-inch pieces.
In a medium sauce pot over medium heat, warm 1 to 2 tablespoons ghee, butter, or oil (from your pantry) until hot but not smoking. Stir in the onion, season with salt and as much Urfa chile as you like, and cook until the onion starts to soften, 1 to 2 minutes. Stir in the nectarines and cook until they begin to release their juices, 1 to 2 minutes.
Add the mostarda base and ½ cup [1 cup] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the mixture thickens and the nectarines begin to fall apart, 12 to 15 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, prepare the sausages.
Prep and cook the sausages
- Pat the sausages dry with a paper towel; prick in a few places with a fork, if desired.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the sausages and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Transfer to a cutting board to rest for 5 minutes, then cut on the diagonal into ¼-inch-thick slices. Do not clean the pan. Meanwhile, prepare the mustard greens.
Prep and cook the mustard greens
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Remove any coarse stems from the mustard greens; coarsely chop the greens.
In the same pan used for the sausages, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Stir in the garlic and cook until fragrant, about 1 minute. Working in batches if needed, add the mustard greens and cook, stirring occasionally, until just wilted, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the mustard greens to individual plates and top with the sausages. Spoon the mostarda over both and serve.
- Measure the onion.
- Measure the water for the mostarda.
- Press the garlic (if you have a press).
- Remove the coarse stems from the mustard greens.
- Time the cooking.