Sweet Pickled Mustard Greens Recipes

Steps:

• 1. Place the mustard greens in a bowl and sprinkle the salt over them and mix with hands. Let sit one hour.
• 2. Heat the vinegar, sugar, and red pepper flakes until the sugar is dissolved. Let cool
• 3. Pack the mustard greens in two quart jars. Pour the cooled vinegar mixture over. Place lid on jars and let sit in refrigerator for 3 days.

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.

Steps:

• Wash and spin-dry the greens and chop; combine the water, sugar, vinegar, salt and peppercorns in a large pot; bring to a boil, reduce heat and simmer 5 minutes.
• Add the greens and cook, stirring, for 2 minutes; cool and pack in a 1 quart jar with a lid; refrigerate for 2 days before serving.