Home-salted mustard greens

Home-salted mustard greens

By
From
The Real Food of China
Makes
600 g
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
2 bunches baby mustard greens
1 1/2 teaspoons salt

Method

  1. Trim the very ends off the mustard greens, then wash the leaves and stalks well. Shake dry, removing as much water as possible. Place a single layer of mustard greens in a large glass or non-reactive dish and sprinkle with some of the salt. Repeat the layering and sprinkling with salt. Set aside for 20 minutes, then use your hands to toss the leaves well, making sure every leaf comes into contact with the salt. Set aside for another 20 minutes, then repeat the process twice more.
  2. Transfer the greens, and any liquid, to a zip-lock bag, squeezing out as much air as possible, then seal. Refrigerate for up to 3 days. To use, rinse the greens well in plenty of cold water and press dry. Chop and use as required.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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