PICKLED MUSTARD GREENS

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Pickled Mustard Greens image

Provided by Shih Yu Chen Kuo

Categories     Side     Sauté     Vegetarian     Low Cal     Dinner     Healthy     Low Cholesterol     Mustard Greens     Jalapeño     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes generous 2 cups

Number Of Ingredients 6

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

Steps:

  • 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).
  • 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.
  • Also known as preserved kohlrabi or mustard cabbage; sold at Asian markets.

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