Recipes › Mustard Greens › Quick Mustard Greens, Chorizo and Chickpea Pan
Quick Mustard Greens, Chorizo and Chickpea Pan
This is the kind of supper you can pull together on a Tuesday with barely any thought — smoky cooking chorizo, creamy chickpeas and a full bunch of mustard greens, all done in one pan in under half an hour. The greens keep enough of their bite to push back against the richness of the chorizo fat, which is exactly what you want. Eat it with crusty bread and a glass of something cold.
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Ingredients
- 400 Mustard Greens, stems trimmed, leaves torn into large pieces
- 250 cooking chorizo, sliced into 1cm rounds
- 800 g tinned chickpeas, drained and rinsed (two 400g tins)or use butter beans for a creamier result
- 4 garlic cloves, finely sliced
- 1 tsp smoked paprika
- 400 g tinned chopped tomatoes
- 150 ml chicken or vegetable stock
- 1 tbsp sherry vinegarred wine vinegar works fine
- ½ tsp fine sea salt
- 1 pinch black pepper, freshly ground
- 4 crusty bread, sliced (optional)to serve
Contains: cereals gluten, mustard, sulphites.
Method
- Place a large, wide frying pan or shallow casserole over a medium-high heat. Add the sliced chorizo and cook for 3 to 4 minutes, turning once, until browned and the orange fat has rendered out into the pan.About 4 min
- Reduce the heat to medium. Add the sliced garlic to the chorizo fat in the pan and cook for 1 minute, stirring, until just beginning to turn golden. Add the smoked paprika and stir for 30 seconds.About 2 min
- Tip in the drained chickpeas and stir to coat in the spiced fat. Pour in the chopped tomatoes and stock, then add the sherry vinegar, salt and pepper. Bring to a brisk simmer and cook uncovered for 6 minutes until the sauce has thickened slightly.About 8 min
- Add the torn mustard greens to the pan in two batches, pushing each batch into the sauce and turning with tongs until just wilted before adding the next. Cook for a final 3 to 4 minutes until the greens are tender but still have some colour and a little resistance when you bite into them.About 4 min
- Taste and adjust the seasoning — you may want a little more vinegar to cut through the richness of the chorizo. Serve straight from the pan with crusty bread.
Tips
- Don't use cured ready-to-eat chorizo here — you need cooking chorizo (the soft, fresh kind) so that it renders properly and gives you that pool of smoky orange fat that the whole dish is built on.
- Add the mustard greens right at the end and don't overcook them — 3 to 4 minutes is enough. They should hold their shape and keep that peppery edge, not dissolve into mush.
- If your greens are very young and tender (early summer harvest), they'll only need 2 minutes — taste as you go.
Ring the changes
- Swap the chorizo for 200g of diced smoked tofu and use vegetable stock to make a vegetarian version — add an extra teaspoon of smoked paprika to compensate for the lost depth.
- Add a 400g tin of white beans alongside the chickpeas for an even more substantial one-pan supper.
Keeping it
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan with a splash of stock or water. The mustard greens will soften further on reheating but the flavour is still excellent.
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