Sichuan Beef Noodle Soup With Pickled Mustard Greens Recipes
PICKLED MUSTARD GREENS
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
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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