 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
2 10-ounce packages pickled mustard greens (such as caravelle brand cai chua) |
1/4 cup vegetable oil |
2 garlic cloves, minced |
2 tablespoons sugar |
1/4 teaspoon salt |
1 red jalapeño chile, seeded, chopped |
Directions:
1. Rinse greens. Fill large bowl with cold water. Add greens and soak 10 minutes. Drain greens; rinse and drain again. Cut out and discard core from greens, then coarsely chop leaves (will yield about 3 1/2 cups).
2. Heat oil in large nonstick skillet over medium heat. Add garlic and sauté 30 seconds. Add chopped greens. Stir 3 minutes. Sprinkle sugar over, then 1/4 teaspoon salt; stir to blend. Mix in jalapeño chile; stir 1 minute. Transfer to bowl and cool. DO AHEAD: Can be made 1 week ahead. Cover and refrigerate.
3. * Also known as preserved kohlrabi or mustard cabbage; sold at Asian markets.
4. Per serving: 75.3 kcal calories, 67.2 % calories from fat, 5.7 g fat, 0.4 g saturated fat, 0 mg cholesterol, 5.6 g carbohydrates, 1.9 g dietary fiber, 3.5 g total sugars, 3.7 g net carbohydrates, 1.6 g protein Nutritional analysis provided by Bon Appétit
|
|