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Preserved (Salted) Mustard Greens with Garlic

July 10, 2009 by Jennifer Che 5 Comments

Mustard Greens

I picked up some mustard greens at the Farmer’s Market (in Central Square) on Monday. While I was a kid, I often saw my mom salting her own mustard greens. I decided to try the same thing.

Wash the mustard greens well. Sprinkle some salt (like 1-2 shakes of a saltshaker) on both sides of each leaf and lightly rub the salt all over the leaf. Do this with every leaf. Store the leaves in a covered container at least overnight (if not several days) in the refrigerator.

The next day (or after several days), squeeze the leaves to remove excess water, and drain off the salt water. Rinse the leaves to wash off any excess salt.

Finely chop the leaves (into 1 cm pieces). [note – because I only waited overnight, the leaves have not lost that much water. Waiting several more days would result in a more wilted looking leaf]

pictured: Shun Santoku 7-inch knife. This knife is awesome. Be careful, ’cause it’s super sharp, but it makes cutting so much easier!

Stir fry in a wok with some crushed garlic and hot red pepper flakes (to taste)! You should not need to add salt, but if you don’t think it’s salty enough, you can always add more salt.

Yum.

©2009-2014 Tiny Urban Kitchen
All Rights Reserved

Filed Under: Chinese, Recipe, Vegan, Vegetables, Vegetarian

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Comments

  1. Mama Coyote says

    July 30, 2009 at 10:22 pm

    I’ll have to try this one day… hopefully it’ll help me like greens!

    Coyote
    http://mamacoyote.blogspot.com

    Log in to Reply
  2. This Salt Water Flush says

    July 29, 2010 at 4:27 am

    I’m so love this blog, already bookmarked it! Thanks.

    Log in to Reply
  3. Black garlic says

    July 12, 2011 at 1:00 pm

    After reading this I thought it was very
    informative. I appreciate you taking the time to put this piece together. I
    once again find myself spending way to much time both reading and commenting.
    What ever, it was still worth it !  

    Log in to Reply
  4. Toni says

    April 14, 2013 at 3:36 am

    Question – by what name are mustard greens known by in Australia. Is it a Chinese vegetable – is it like Bok Choy? Thank you. Toni

    Log in to Reply
  5. Clare says

    March 22, 2021 at 12:15 pm

    Thank you very much for explaining this process! I was looking for this to use in a nian gao stir-fry. So glad you posted about it! <3

    Log in to Reply

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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