mustard greens, stemmed and cut into 1-inch pieces
red or green serrano chiles, spilt lengthwise
garlic cloves, crushed
Combine the sugar, salt, vinegar, and water in a saucepan over medium heat and bring to a boil.
Place the mustard greens, chiles, and garlic in a quart-sized jar or heat proof container and pour in the brine. Once the greens are cool, they're ready to eat, however are best after a couple days in the fridge. They'll last for a week or more—just drain before serving.