Wilted Greens and Apples with Bratwurst and Mustard

Wilted Greens and Apples with Bratwurst and Mustard (Serves 1)

I am happy to eat greens at three meals per day when they are growing profusely because the season will soon end, and I will no longer be able to get them fresh from the farm. To keep so many servings of greens interesting, it is important to introduce a variety of flavors by using different spices, vinegars, or other ingredients. One of my favorites is to add fresh apple pieces to the skillet when I am wilting fresh greens. The sweetness of the apple cooked with the greens, along with the tang of added vinegar is unfailingly good. And with dozens of varieties of apples available, I can’t possibly explore all the combinations before the season changes.

Prep and cook time: 30 minutes

Ingredient list:

1 fresh bratwurst
Spicy brown mustard
1 big bunch of fresh greens
1 big juicy apple
Extra virgin olive oil
Apple cider vinegar
Garlic powder
Salt

Directions: Add a bratwurst to a pan with plenty of water to cover the sausage. Bring water to just below a simmer and let the brat cook for 20 minutes. Don’t let water boil or the brat may pop. About five minutes before the brat is finished cooking, pour a tablespoon or two of olive oil in the bottom of a large skillet over medium heat. While the oil gets hot, cut fresh greens into 1/2 inch wide strips. Add greens to hot oil and season with a dusting of salt and garlic powder. Splash greens with apple cider vinegar. Chop apple into bite-size pieces, discarding the core. Add the apple pieces to the wilting greens and add a little more oil or apple cider as needed. Use two forks to turn the greens and apples to speed the wilting process. Greens wilt to no more than 10 percent of their fresh volume, so it takes a big mixing bowl full of fresh greens to create enough to fill a plate with wilted greens. When everything is done, transfer the wilted greens, the apple, and the bratwurst to a plate. Smear the brat with spicy brown mustard. Enjoy!

Notes: Dropping wet greens in a hot skillet makes hot oil jump and spit, so be careful. I found dropping enough to fill the skillet all at once helped because the greens themselves then functioned as a splatter screen.

I wash all my greens when I bring them home from the farm and store them in air-tight containers in the refrigerator. When I am ready to wilt and eat them, I pull as much as I need from a container. At first, I stored unwashed greens in the drawers of my refrigerator and washed them just before I was ready to eat them. Unfortunately, they dried out and spoiled quickly. In contrast, washing greens and putting them in containers while wet from the sink works very well. The longest I have had farm fresh greens in my refrigerator before eating them is 10 days, but they looked as good on the 10th day as they did on the 1st.

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2 Responses to “Wilted Greens and Apples with Bratwurst and Mustard”

  1. Where do you get the bratwurst so it doesn’t have fillers in it?

  2. Tom Denham says:

    I was getting bratwurst at Whole Foods, but they made a change recently that has made me pause. They updated their ingredient cards and now list canola oil as an ingredient of many sausages. They get their sausage spices as a mix at the store and just blend it with meat to make sausage. My butcher says the recipe has not changed, just the ingredient card. Apparently, canola oil was there before, but wasn’t noted. Otherwise, the ingredients are great. The amount of canola oil is not really a big deal, but I have not bratwurst since I noticed the change.

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