Mustard Greens and Currant Dressing
Serve with Pine Ridge Chenin Blanc + Viognier
Serves 8 to 10 as a side dish
1-pound loaf rustic country-style bread
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/3 cup currants
2 tablespoons sherry vinegar
8 tablespoons unsalted butter
1 cup thinly sliced green onions
2 garlic cloves, minced
6 slices thick bacon, diced
6 cups stemmed and coarsely chopped mustard greens
1 tablespoon chopped fresh thyme
2 cups turkey stock or chicken stock
Preheat the oven to 375°F.
Cut the bottom crust and most of the other crust from the bread. Tear the bread into 2- to 3-inch chunks. Place in a large bowl and toss with the olive oil. Spread the bread in a single layer on a baking sheet. Sprinkle with salt. Bake, tossing occasionally, until the bread is slightly crunchy, about 15 minutes. Let the bread cool slightly, then return to the bowl.
Place the currants in a small bowl and add the sherry vinegar and warm water to cover. Set aside.
Melt 2 tablespoons of the butter in heavy-bottomed pot or dutch oven over medium heat. Add the onions and sauté briefly. Add the garlic and sauté until the onions are soft. Remove the onions and garlic to the bowl with the bread. Melt 3 tablespoons of the remaining butter in the pot over medium heat. Add the bacon and cook until beginning to brown. Add the mustard greens and thyme, and sauté until the greens are wilted and tender, 3 to 4 minutes. Transfer to the bowl with the bread.
Add the stock to same pot, bring to a boil, and cook until reduced by half. Pour the stock over the bread mixture. Drain the currants, add to the bread, and toss until the ingredients are evenly distributed. Season with salt and pepper and toss again.
Transfer the dressing to a shallow ceramic baking dish or casserole, tent with aluminum foil, and bake for 30 minutes. Remove the foil, dot with the remaining 3 tablespoons butter, and bake, uncovered, for 15 to 20 minutes until golden and crispy. Serve.