Italian sausages with tangy currant mostarda and wilted greens

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Italian sausages with tangy currant mostarda and wilted greens

Italian sausages with tangy currant mostarda and wilted greens

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories

2 Servings, 550 Calories/Serving

20 Minutes

In this easy paleo dinner, Italian sausages, lightly cooked greens, and currant mostarda (a Chef Justine favorite) combine for a trifecta of flavor: sweet, salty, and tangy.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Sunbasket mostarda base (maple syrup - apple cider vinegar - Dijon mustard)
  • 2 tablespoons currants
  • 2 fresh mild Italian pork sausages (about ¼ pound each)
  • 10 ounces organic cauliflower “rice”
  • 1 organic red onion
  • ¼ pound organic grape or cherry tomatoes
  • 1 bunch organic mustard greens or other leafy greens (about ¾ pound)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
Chef's Tip
If you like, you can cook the cauliflower “rice” in the same frying pan used for the sausages and greens. While it takes a few minutes longer, you’ll save some cleanup time. Plus, the “rice” will pick up any remaining tasty bits left in the pan.

Nutrition per serving

Calories 550, Total Fat 33g (42% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 940mg (41% DV), Total Carb. 41g (15% DV), Fiber 10g (36% DV), Total Sugars 25g (Incl. 9g Added Sugars, 18% DV), Protein 24g

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, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the currant mostarda

In a small sauce pot over medium heat, stir in the mostarda base, currants, and 1 tablespoon [2 TBL] water. Season with salt and pepper and cook until the mixture thickens slightly, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

2

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 tablespoon [2 TBL] oil until hot but not smoking. Add the sausages and cook, turning once, until browned and cooked through, 5 to 6 minutes per side. 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.
While the sausages cook and rest, cook the cauliflower “rice.”

3

Cook the cauliflower “rice”

In a large frying pan over medium heat, warm 1 tablespoon [2 TBL] oil over medium heat until hot but not smoking. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and season to taste with salt and pepper.
While the cauliflower "rice" cooks, start preparing the remaining ingredients.

4

Prep the remaining ingredients; cook the greens

  • Peel and thinly slice enough onion to measure ½ cup [1 cup].
  • Cut the tomatoes in half.
  • Remove any coarse stems from the mustard greens; coarsely chop the greens.
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
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. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften and brown, 2 to 3 minutes. Add the tomatoes and greens (the greens in batches if needed) and cook, stirring occasionally, until just tender, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the greens and cauliflower “rice” to individual plates and top with the sausages. Garnish with the parsley and serve with the mostarda.
Kids Can!
  • Measure the water for the mostarda.
  • Measure the onion.
  • Remove the coarse stems from the mustard greens.
  • Strip the parsley leaves.
  • Garnish with the parsley.
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