Pickled Mustard Greens
This recipe is an accompaniment to Ted Allen's North Carolina pulled pork.
- 1/4 cup rice vinegar
- 1 tablespoon table salt
- 1 teaspoon sugar
- 2 Thai bird chilies, split lengthwise
- 1/2 pound Chinese mustard greens, stemmed, cut into 1-inch pieces
To make the pickled mustard greens, combine 2 cups water, the vinegar, salt, and sugar in a saucepan over medium heat, and bring to a boil. Remove from the heat, and add the chilies. Pack the chopped mustard greens into a 1-quart jar and pour in the brine. When the greens are cool, they are ready. Cover and refrigerate for up to a week. Drain the greens before eating.