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.
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I’ll have to try this one day… hopefully it’ll help me like greens!
Coyote
http://mamacoyote.blogspot.com
I’m so love this blog, already bookmarked it! Thanks.
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 !
Question – by what name are mustard greens known by in Australia. Is it a Chinese vegetable – is it like Bok Choy? Thank you. Toni
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