Pickled Mustard Greens
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
- 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.
- 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.
- 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.