Burmese-Style Mustard Greens
This type of blend is very popular throughout Asia and the Eastern world as an appetizer, side dish, or snack. Try it with Chinese five-spice powder in place of the gingerroot.
INGREDIENTS | MAKES 2 QUARTS
- 1 ½ pounds mustard greens
- 3 cups carrots, thinly sliced
- ½ pound shallots, peeled
- 2 fresh red chilies, seeded and diced
- 2 teaspoons salt
- 2 teaspoons brown sugar
- 1 teaspoon fresh gingerroot, grated
- 1/3 cup dark ale
- 2/3 cup malt vinegar
Thoroughly rinse the mustard greens; blanch for 30 seconds; and dunk in an ice bath. Soak the greens in hot water so they wilt; cut into ¼-inch slices.
Mix the remaining ingredients in a large bowl; add the greens and turn to coat evenly.
Cover with a plate for weight; secure with plastic wrap. Let sit for 24 hours. Greens can be refrigerated, frozen, or canned. Flavor improves with aging. If canning, pack to within 1" of a quart container, secure the lid, and put in a hot-water bath for 15 minutes. Test lids when cool.