Author Notes
These are great for alongside a whole lot of things, but especially rich meat dishes. —Riddley Gemperlein-Schirm
Ingredients
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2 tablespoons
sugar
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1 tablespoon
kosher salt
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1/4 cup
rice wine vinegar
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2 cups
water
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1/2 pound
mustard greens, stemmed and cut into 1-inch pieces
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3
red or green serrano chiles, spilt lengthwise
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2
garlic cloves, crushed
Directions
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Combine the sugar, salt, vinegar, and water in a saucepan over medium heat and bring to a boil.
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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.
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