Pickled Mustard Greens
Credit: Christopher Hirsheimer
MAKES 1 QUART
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.
2 tbsp. sugar
1 tbsp. salt
1⁄4 cup white vinegar
1⁄2 lb. Asian mustard greens
3 red or green serrano chiles, split lengthwise
1. In a small saucepan, combine 2 cups water, sugar, salt, and vinegar. Bring to a boil over high heat, then remove from heat. Cool slightly.
2. Using a paring knife, trim stems of washed mustard greens from leaves. 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.
3. Pack stems, leaves, and chiles into a clean glass 1-quart jar. Pour hot liquid onto greens, making sure that the stems are completely submerged. Cover and refrigerate for at least 3 days before serving.
When I first had Khao Soi, I was not into the idea of pickles combined with coconut curry, but trust me, the acidic crunch is just the thing to contrast the spicy richness of the curry. Both components are improved by each others seemingly incongruent presence.
Addictive.