what you need:
Savanna Mustard Greens, 1 lb (or any other cooking green will do)
Extra Virgin Olive Oil, 3 fl oz
Garlic Cloves, crushed, 2 ea
Onions, thinly sliced, 2 oz
Fleur de Sel, to taste
Red Pepper Flakes, 1 pinch
Italian Sausage, crumbled, 6 oz
Castelvetrano Olives, sliced, 4 oz
Baguette or Other Rustic Bread, 10 slices
Cracked Black Pepper, to taste
how you make it:
1. Wash the mustard greens and remove stems. Roughly chop the greens.
2. Heat the oil over a medium flame and add the crumbled Italian sausage. Cook until 3/4 done.
Extra Virgin Olive Oil, 3 fl oz
Garlic Cloves, crushed, 2 ea
Onions, thinly sliced, 2 oz
Fleur de Sel, to taste
Red Pepper Flakes, 1 pinch
Italian Sausage, crumbled, 6 oz
Castelvetrano Olives, sliced, 4 oz
Baguette or Other Rustic Bread, 10 slices
Cracked Black Pepper, to taste
how you make it:
1. Wash the mustard greens and remove stems. Roughly chop the greens.
2. Heat the oil over a medium flame and add the crumbled Italian sausage. Cook until 3/4 done.
3. Add the crushed garlic cloves and sweat them until tender, stirring, about 2 minutes.
4. Add the onions and cook until translucent.
5. Add the olives and cook for two minutes.
5. Add the olives and cook for two minutes.
6. Add the mustard greens and season with salt and red pepper flakes.
7. Cook until the greens are tender and wilted.
8. Season the bread slices with oil, salt, and cracked pepper. Grill lightly.
8. Season the bread slices with oil, salt, and cracked pepper. Grill lightly.
9. Arrange the cooked green mixture over the toast and serve immediately.
note from corey: "You can eliminate the sausage, cut back on the seasoning a little, and make a very flavorful vegetarian appetizer."
