Tuesday, September 30, 2014

Mustard Green Chimichurri Sauce

Whisk together thoroughly in a small bowl:
     1⁄2 cup olive oil
     1⁄4 cup red wine vinegar
Stir in:
     3/4 cup finely chopped mustard greens
     3 green onions, finely chopped
     3 garlic cloves, finely chopped
     (1-3 serrano chiles, seeded and minced)
     (1 tablespoon finely chopped thyme)
     Salt to taste
     1⁄4 teaspoon red pepper flakes, or to taste
     1⁄4 teaspoon freshly-ground black pepper, or to taste
Cover and let stand for at least 2 hours to allow the flavors to develop (overnight is best). The sauce will keep, covered and refrigerated, for up to 2 days.

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