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Mustard Greens with Chorizo and White Beans

Scott Phillips

Servings: 4

A riff on the classic Northern Italian dish of greens and white beans, this hearty side dish is great with chicken or fish, or over pasta. It can also be served with a piece of crusty bread for a light meal


  • 1 large clove garlic, minced (1-1/2 tsp.)
  • 1/4 cup extra-virgin olive oil
  • 5 oz. cured chorizo or linguiça, casings removed, cut into 1/3-inch dice (about 1 cup)
  • 3/4 lb. mustard greens, trimmed and coarsely chopped (about 12 cups)
  • 1-1/2 Tbs. sherry vinegar
  • 1 14-oz. can Great Northern or cannellini beans, rinsed and drained
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 380
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 30
  • Sodium (mg): 690
  • Carbohydrates (g): 19
  • Fiber (g): 6
  • Protein (g): 16


  • Combine the garlic and 1 Tbs. of the oil in a small bowl. Set aside.
  • Heat 1 Tbs. of the oil in a 12-inch skillet over medium heat until shimmering hot. Add the chorizo and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer the chorizo to a plate lined with a paper towel, and discard the hot fat.
  • Add the remaining 2 Tbs. oil to the skillet and increase the heat to medium high. As soon as the oil is shimmering hot, add the greens and stir frequently with tongs until wilted, 2 to 3 minutes. Push the greens to the outer edge of the pan, lower the heat to medium low and pour the garlic and oil mixture in the center. Cook until fragrant, about 30 seconds, then pour the sherry vinegar on top and let sizzle for a few seconds. Add the beans and gently stir everything into the greens. Gently stir in the chorizo; remove from the heat. Season to taste with salt and pepper and serve.


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