Recipe courtesy of Nyesha Arrington
Pigs and Mustard Greens in a Blanket
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 482
- Total Fat
- 30
- Saturated Fat
- 12
- Carbohydrates
- 48
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 9
- Cholesterol
- 33
- Sodium
- 1283
- Total: 1 hr 15 min
- Active: 1 hr
Ingredients
Pigs and Mustard Greens:
Kosher salt
1 pound mustard greens, cleaned
2 tablespoons unsalted butter
1 tablespoon grapeseed oil
3 shallots, finely chopped
5 cloves garlic, finely chopped
1 jalapeno, seeded, finely chopped
1 tablespoon fine cornmeal
1/4 teaspoon cayenne pepper or 1/2 teaspoon red chile flakes
1 tablespoon Dijon mustard
1 tablespoon Japanese mayonnaise, such as Kewpie
2 cans crescent rolls, such as Pillsbury
48 cocktail-size smoked links
1 stick (8 tablespoons) unsalted butter, melted
Black mustard seeds, for sprinkling
Smoked flaky sea salt, such as Maldon
Chive Dijonaise:
3/4 cup Dijon mustard
1/4 cup Japanese mayonnaise, such as Kewpie
2 teaspoons freshly ground horseradish
1/2 teaspoon kosher salt
2 tablespoons chopped fresh chives
Directions
- Preheat the oven to 350 degrees F.
- For the pigs and mustard greens: In a large pot of boiling salted water, blanch the mustard greens for about 1 minute. Remove the greens from the pot by pouring the contents into a colander. Then plunge the greens into an ice water bath. Pull the greens out of the ice water, squeeze the excess water from the greens by placing them in a clean, dry cloth and applying pressure. Once most of the water has been drained, give them a rough chop and set aside.
- Heat the butter and oil in a large cast-iron pan over medium heat. Add the shallots, garlic, and jalapeno. Sprinkle in 2 teaspoons kosher salt and sweat over low heat until translucent, about 5 minutes. Then add the mustard greens to the pan, turn up the heat to high and stir to fully combine. Remove from the heat and pour into a bowl. Sprinkle in 1 teaspoon kosher salt, the cornmeal, cayenne pepper or red chile flakes, mustard and mayonnaise. Let the mixture cool in the bowl over an ice bath, rotating the bowl until cool, about 5 minutes.
- To assemble, place 2 teaspoons of the mustard greens mixture onto the widest part of a crescent dough triangle. Place a smoked link on top of the mustard greens. Tuck in the sides of the roll over the smoked link and roll away from you, towards the tip of the dough. Repeat with the remaining dough and links. Brush all the tops with melted butter, sprinkle with mustard seeds and smoked sea salt and bake until golden brown, 12 to 15 minutes, rotating halfway through.
- For the chive Dijonaise: Whisk the mustard, mayonnaise, horseradish, kosher salt and chives in a medium bowl. Taste and adjust seasoning as needed.
- Plate the pigs in a blanket and serve with the chive Dijonaise.