Pickled mustard greens can be chopped and substituted for cucumber pickles, eaten like sauerkraut, added to soups, or sautéed with meat in a spicy sauce for a main dish.
Pickled Mustard Greens
- 1 pound mustard greens
- 1 bunch green onions, cut into 2" long sections
- 1 tablespoon salt
- 1/2 cup rice or white vinegar
Cut the mustard greens crosswise into pieces ½” wide. Slice into 2” long sections. Combine with the scallions in a large bowl. Mix the salt, vinegar, and 4 c of water in a saucepan. Bring to a boil. Cool until warm to touch. Pour over the greens. Place a small plate or other dish on top of the greens to keep them immersed in the salt solution. Add a weight on top of the plate if necessary. Let stand at room temperature for 2-3 days, until the cabbage is yellowish and sour. Eat, or jar and refrigerate. Refrigerated pickles will keep for 4 weeks.
The Foods of Vietnam by Nicole Routhier