Scott Serpas of Inman Park’s Serpas True Food demonstrated this recipe at the Peachtree Road Farmers Market as well. It’s going to use up your mustard greens and some of your okra. Truly, this dish goes together in about 10 minutes.
4 tablespoons apple cider vinegar 3 tablespoons light brown sugar 2 teaspoons olive oil 1/4 pound loose Italian sausage (if you buy sausage in the casing, squeeze the meat out of the casing for this recipe) 1 yellow onion Some okra, sliced 1 bunch mustard greens, stems removed, chopped 1/2 teaspoon minced garlic Chopped fresh oregano Salt and pepper
Stir vinegar and brown sugar together until sugar dissolves. Set aside.
In a large skillet, heat olive oil and saute sausage until it’s about half done. Add onion and okra and keep cooking for about a minute. Stir in the greens, garlic and oregano. Add some of the vinegar-brown sugar mixture and taste for seasoning. Add salt, pepper, more oregano or more vinegar-brown sugar until you’re happy and serve right away.