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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Japanese, Chinese, and Korean cooks are masters of the art of pickling, and pickled greens and other vegetables are often served as an accompaniment to spicy meat dishes. Ingredients:
2 tbsp. sugar |
1 tbsp. salt |
1⁄4 cup white vinegar |
1⁄2 lb. mustard greens |
3 red or green serrano chiles, split lengthwise |
Directions:
1. In a small saucepan, combine 2 cups water, sugar, salt, and vinegar.
2. Bring to a boil over high heat, then remove from heat.
3. Cool slightly.
4. Using a paring knife, trim stems of washed mustard greens from leaves.
5. Cut stems into 2 pieces and place in a 1-quart measuring cup. Coarsely chop enough greens to fill the measuring cup when added to stems and packed down gently.
6. Pack stems, leaves, and chiles into a clean glass 1-quart jar.
7. Pour hot liquid onto greens, making sure that the stems are completely submerged.
8. Cover and refrigerate for at least 3 days before serving.
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