Posted by Tim Vidra / Wednesday, May 2, 2012
Pickling Mustard Greens
Mustard greens are simply arugula on steroids in my opinion. A spicy kale-like green that's readily available in markets and CSA's (community supported agriculture) right now. We just received ours from The Farm Table and were excited to dig into a different way to use these nutritious greens.
I found a simple recipe on Pinterest, originally from saveur.com for canning mustard greens I just couldn't pass up — so out came the canning jars from the basement.
- 2t sugar
- 1t salt
- 1⁄4 cup white vinegar
- 1⁄2 lb mustard greens
- 3 red or green Serrano chiles, split lengthwise (these were grown in the E.A.T. garden last year)
In a small saucepan, combine 2 cups water, sugar, salt, and vinegar. Bring to a boil over high heat, then remove to cool slightly. Trim stems of washed mustard greens from leaves and cut them into 2" pieces, placing in a 1 quart measuring cup. Coarsely chop enough greens to fill the measuring cup when added to stems and packed down gently. Pack stems, leaves, and chiles into a clean glass 1 quart jar and pour hot liquid onto greens, making sure that the stems are completely submerged.
Cover and refrigerate for at least 3 days before serving.
It's seriously that simple. I will have to report back later in the week after we try these in the E.A.T. kitchen but this could not have been an easier way to preserve some mustard greens for meals later in the week and next weekend.
You can also treat mustard greens as you would collard greens and cook them in other ways as I have done in the past. And to note — the recipe I am highlighting here is vegan/vegetarian friendly.
E.A.T. local E.A.T. well