Recipe information
Yield
Makes generous 2 cups
Ingredients
2 10-ounce packages pickled mustard greens (such as Caravelle brand cai chua)*
1/4 cup vegetable oil
2 garlic cloves, minced
2 tablespoons sugar
1/4 teaspoon salt
1 red jalapeño chile, seeded, chopped
Preparation
Step 1
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).
Step 2
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.
Step 3
- Also known as preserved kohlrabi or mustard cabbage; sold at Asian markets.
Nutrition Per Serving
Per serving: 75.3 kcal calories
67.2 % calories from fat
5.7 g fat
0.4 g saturated fat
0 mg cholesterol
5.6 g carbohydrates
1.9 g dietary fiber
3.5 g total sugars
3.7 g net carbohydrates
1.6 g protein
#### Nutritional analysis provided by Bon Appétit
