Best 2 Pickled Mustard Greens Recipes
**Discover the Southern Delicacy of Pickled Mustard Greens: A Culinary Journey Through Flavor and Tradition**
In the realm of Southern cuisine, pickled mustard greens stand as a culinary testament to the region's rich heritage and love for bold flavors. These vibrant greens, often found adorning tables at gatherings and potlucks, offer a unique blend of tangy, spicy, and savory notes that have captivated taste buds for generations. From the classic vinegar-based pickle to more modern variations infused with garlic, dill, or even hot peppers, pickled mustard greens offer a diverse range of flavor profiles to suit every palate. Whether served as a standalone side dish, incorporated into salads, or used as a flavorful addition to sandwiches and wraps, these pickled greens add a touch of Southern charm to any meal. Explore the recipes within this article and embark on a culinary journey that celebrates the timeless tradition of pickled mustard greens, bringing the authentic taste of the South to your table.
SICHUAN BEEF NOODLE SOUP WITH PICKLED MUSTARD GREENS
Provided by Shih Yu Chen Kuo
Categories Soup/Stew Beef Ginger Low Fat Dinner Mustard Greens Noodle Simmer Green Onion/Scallion Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 18
Steps:
- Bring large pot of water to boil over high heat. Add beef; return water to boil. Reduce heat. Simmer until beef is brown on outside, turning occasionally, about 8 minutes; drain. Rinse beef under cold water until cool; cut into 1 1/2-inch cubes. Wipe out pot.
- Heat 1/4 cup oil in same pot over medium-high heat. Add ginger and garlic. Sauté 1 minute. Add chopped onions; sauté until translucent, about 3 minutes. Add chili bean paste; stir 30 seconds. Add 16 cups water, whole green onions, 1/2 cup soy sauce, 2 tablespoons salt, star anise, and rock sugar. Mix in beef. Tie peppercorns in cheesecloth; add to pot. Bring soup to boil. Reduce heat to medium-low. Gently simmer uncovered 1 hour, adjusting heat to avoid boiling.
- Add tomatoes to pot. Continue to simmer soup until beef is very tender, 45 to 60 minutes. Adjust seasoning, adding more soy sauce by tablespoonfuls and more salt, if desired. Season with pepper.
- Meanwhile, cook noodles according to package directions. Drain well.
- Divide noodles among large soup bowls. Add some bok choy to each, if desired. Ladle soup and meat over. Garnish with chopped green onions and cilantro. Serve with Pickled Mustard Greens .
- Ingredient tips:
- Chili bean paste is a spicy, fermented soybean paste. **Star anise-**a star-shaped seedpod-is available at some supermarkets. Chinese yellow rock sugar is made from raw sugar; it is often used in Chinese sauces and teas. Despite their name, Sichuan peppercorns aren't related to regular peppercorns; the mildly hot dried berries, which resemble split peppercorns, come from the prickly ash tree. Shandong la mian are Chinese wheat noodles. Look for these ingredients at specialty foods stores and Asian markets.
PICKLED MUSTARD GREENS
Provided by Shih Yu Chen Kuo
Categories Side Sauté Vegetarian Low Cal Dinner Healthy Low Cholesterol Mustard Greens Jalapeño Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes generous 2 cups
Number Of Ingredients 6
Steps:
- 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).
- 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.
- Also known as preserved kohlrabi or mustard cabbage; sold at Asian markets.
Tips:
- Choose fresh, tender mustard greens for the best flavor and texture.
- Wash the mustard greens thoroughly to remove any dirt or debris.
- Use a sharp knife to slice the mustard greens into thin strips.
- To make the pickling liquid, combine vinegar, water, sugar, salt, and spices in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Pack the mustard greens into a clean glass jar, then pour the pickling liquid over top. Cover the jar tightly and refrigerate for at least 24 hours before serving.
- Pickled mustard greens can be stored in the refrigerator for up to 2 months.
Conclusion:
Pickled mustard greens are a delicious and easy-to-make side dish that can be enjoyed all year round. They are a good source of vitamins and minerals, and they are also a low-calorie food. If you are looking for a healthy and flavorful way to add some variety to your meals, pickled mustard greens are a great option.
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