With clean hands or tongs, lift the mustard greens out of the brine solution and let any excess liquid drain for a few seconds. One early morning on our extended family chat thread, my cousin Cathy shared some photos of my grandma making—you guessed it—haam choy. Do your best to squeeze the vegetables into the jar and distribute the ginger evenly. Hi! It has officially been passed down to the next generation. Good but I think i might just use 2 lbs of spinach next time. Place the mustard greens into the simmering water 1 or 2 at a time, so they’re completely submerged. Place it over the jar, making sure there are no air bubbles under the plastic wrap. Heat 2 tablespoons of the reserved garlic oil in a large skillet over high heat. I used 1lb Spinach, 1/2 lb rainbow chard and 1/2 lb collard greens. Lift the vegetables out of the dirty water and rinse. Stir in the bok choy and the coconut milk or broth and saute stirring, 2 or 3 minutes longer, or until the leaves are tender. For today’s Chinese mustard greens recipe, I am making a flavorful Gai Choy with Roasted Pork and Raisins Rice. Blanch for 30 seconds, rotating them to evenly heat them on all sides. They will keep in the refrigerator in a sealed container with the pickling liquid for up to 2 months, as long as you always use clean utensils to handle them. Factors such as brands purchased, natural variations in fresh ingredients, etc. It has rounded leaves shaped like a spoon, which have a buttery texture and a slightly sweet flavor. I questioned myself every step of the way as I made this but it turned out phenomenal. I used this recipe and included potatoes, tomatoes, and onions. These versions are similar to the leafy version of Chinese pickled mustard greens, in that they are fermented rather than strictly “pickled.”. Note: If you have turnip greens available, they can be used in place of the bok choy. Lift the mustard greens out of the water and transfer to a clean sheet pan to cool. Tap here to receive our FREE top 25 recipe book! 20 Common Greens and How to Cook Them Kale : Kale is packed with nutrients like vitamin A, vitamin K, vitamin C, vitamin B6, manganese, and calcium, just to name a few—making it one of the world’s healthiest foods. I didn't seed the chile pepper just added it seeds and all to give it some heat. Use a chopstick to move the mustard greens around to release any air bubbles. Blanch for 30 seconds, rotating them to evenly heat them on all sides. Next, put the sliced ginger into the blanching water and bring the water back to a simmer. Remove the weight from the bowl of greens. One question-I have Weck pickling jars with the metal clasps—I assume I should still use the plastic wrap anyway? With clean hands or tongs, lift the mustard greens out of the brine solution and let any excess liquid drain for a few seconds. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Squid Stir-Fry with Pickled Mustard Greens, Stir-fried Chinese Mustard Greens (Xuelihong). 2 pounds kale, turnips or mustard greens or a mixture, trimmed and washed. Amount is based on available nutrient data. will change the nutritional information in any recipe. Some recipes call for the addition of onion and red chili peppers. It would be stored in our walk-in refrigerator at our restaurant. Characteristics: Though originally from Persia, this is one of … Check for air pockets that may be trapped near the bottom of the jar. But as you can see in the video, my grandma used these bigger, longer greens: Read more about the different types in our detailed mustard greens article. Use a clean kitchen cloth to wipe any liquid from the jar and place a label on it with the date. Place the mustard greens into the simmering water 1 or 2 at a time, so they’re completely submerged. Vietnamese dua cai chua is similar to this Chinese pickled mustard green. I used swiss chard that I had in my freezer from my garden this past summer and some spinach. Squeeze the vegetables tightly. The best greens for stir-frying: gai lan, choy sum, bok choy, yam leaves, napa cabbage, … Rinse the bowl, fill with fresh water, and repeat this process two more times. Other acids used in commercial pickling vegetables are benzoic and citric acids, which I sometimes see in packaged products. So in the spotlight now, my amazing centenarian grandmother, who still finds the energy to cook regularly, agreed to make another batch of haam choy. Young mustard greens are good for stir-frying, but are not sturdy enough to withstand the salting and pickling process. Using only the branches, cut 1 inch to 1 1/2 inch chunks. Next, put the sliced ginger into the blanching water and bring the water back to a simmer. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Disinfect the jar by first washing it thoroughly. Stir in 1 ½ tablespoons (26g) of salt, until dissolved. My wife will freak out when I make it. I omitted the mustard greens, doubled the bok choy, and added rice stick noodles. And do you have to release pressure buildup any time during the pickling process? Shake the vegetables to loosen the grit. Heat oils in a very large skillet. The servings scaling feature in our recipe card at the bottom of the post will do it automatically! I served it over basmati rice with tandoori chicken. In the video, my aunt says that any salt will work for this recipe (“Any salt is fine! The marinade in this dish is really excellent. and was very flavorful. For haam choy, buy dai gai choy, which translates to “large mustard greens.”. Clean them thoroughly to remove any dirt or sand. Place into a non-reactive bowl—stainless steel, enamel, ceramic, or glass work—and pour the ginger-infused blanching liquid over the vegetables. Store in the back of the refrigerator in the jarred brine. (She is 101 years old, and still makes it herself!). You can use iodized salt, but it is saltier than sea salt, so you may have to adjust the recipe and use a bit less. Next, use a clean ladle to carefully transfer the brine into the jar until it is almost full. This removes spaces where air bubbles can form, and also makes them more compact. Add comma separated list of ingredients to exclude from recipe. Everyone loved it! The mustard greens were fragrant and took on a nice gingery taste. The saag has a good spice balance. Like kale, both the leaf and the stem of curly mustard greens can be eaten, but the stems can take longer to cook. My Mom would make this once a year but used a wide-mouth glass container that stood 3 feet high! Allow the greens to sit in the salted water for 24 hours at room temperature, covered with a clean towel or paper. I've tasted sag paneer a bunch of times and this one feels like its missing something....... this link is to an external site that may or may not meet accessibility guidelines. Garlic Bok Choy With Chili Paste. Watch her make it in our recipe video, filmed by Cathy! 2 or 3 tablespoons peanut, corn or olive oil Add the bok choy and cook for 3 minutes or until it begins to brown slightly, flip and then cook an additional 3 minutes. Once you feel all air bubbles have been eliminated, fill the jar to the top to ensure that all of the greens are completely submerged in liquid. Pickling, on the other hand, involves preserving food using an acid like vinegar. Place the jar in a cool dark place for about 2 days, or until the mustard greens have turned from a bright green to a dull green. Bring to a boil, and turn the heat down to medium low. What is Haam Choy? Cook’s Tips on Making Chinese Greens. Lift the mustard greens out of the water and transfer to a clean sheet pan to cool. Screw the top on over the plastic wrap to create an airtight fit. Note: Salt content in nutrition information is an estimate, as we are unsure how much salt from the brine is actually absorbed into the greens. Allrecipes is part of the Meredith Food Group. I was surprised how much the greens cooked down. Gingered Mixed Greens Recipe. Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Buy fresh vegetables – select the freshest greens available in your market, such as the baby bok choy shown in my pictures. Cook the onion and garlic until the onion becomes tender, approximately 3-4 minutes. With my aunt Katrina and cousin Cathy’s help, we have succeeded in documenting a treasured family recipe, and in future, many other recipes that feature these pickled mustard greens. What is Kai Choy? In a large pot, add 10 cups (2.4 liters) of water. We used 3 ½ pounds (1.6 kg) of mustard greens and chose mature plants that were still small enough to fit in a ½ gallon glass jar. TheWoksofLife.com is written and produced for informational purposes only. https://whiteonricecouple.com/recipes/mustard-greens-chickpea-salad Haam choy is a type of Cantonese or Hakka-style sour pickled mustard green. Drain and let cool completely. Hi Nancy, wow, now that sounds like a big project and lots of Haam choy! I love saag and this recipe is great with a little bit of greek yogurt mixed in if you're in a hurry or some home made paneer! Check for air pockets near the bottom of the jar. The favorite in our family is stir-fried chicken with haam choy. Pickled Mustard Greens (Haam Choy): Recipe Instructions. Once simmering, turn off the heat, and allow the liquid to cool to room temperature. This site uses Akismet to reduce spam. Rinse under cold water. Info. I was pretty surprised at how little time it takes to make such a complex ingredient, but we cooked a Chicken with Haam Choy stir-fry 10 days after we began the process, and it was delicious! Once the vegetables are cool enough to handle, pour off any excess water from your sheet pan and rub salt (2 ¼ teaspoons/13g per pound of mustard greens) all over the greens, getting into the inner stems and rubbing the salt evenly across each stem/leaf until it has dissolved. On a busy night when you don't have a lot of time … It’s made from the same large-stemmed gai choy. Using a slotted spoon, transfer the bok choy to 4 small bowls. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Saag paneer is my favorite dish in Indian restaurants and this version didn't dissapoint. This dish stole the show for our Indian Food night. Place it over the jar, making sure there are no air bubbles under the plastic wrap. Fermentation involves encouraging yeast/bacteria growth without the addition of acidic ingredients. It was great! Any combination of greens works! This term refers to both the large petiole mustard green and head mustard. Thank you! Various online calculators also provide different results, depending on their sources. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition It has a pleasant, sweet aroma and a mild mustard flavor. In Southern China, though, the most common type of pickled vegetable is this version that we call haam choy. Although, I used mustard greens in this recipe, other greens would have worked just as well. Come on!”), and my grandmother uses iodized salt for the various steps. Percent Daily Values are based on a 2,000 calorie diet. This certainly bought back memories. I think the mustard greens made it more bitter than I would have preferred. Nutrient information is not available for all ingredients. Enjoy my grandmother’s traditional haam choy recipe! They can be kept in brine for weeks in the refrigerator, but they are best eaten within 1-2 months. Wonderful recipe! It’s a simple home-cooked dish, and one of my grandma’s favorites. “Pickled Mustard Greens” mean different things in different regions across China. When my grandma first described it to me, she said to me in Cantonese, “you have to wait until the vegetables guo qiang.” I had no idea what she was saying, and she gave me this slightly bewildered look. One alteration I made on the advice of a local Indian restaurant was to mix 2 tablespoons of cornstarch and 3 tablespoons of water and add this mixture and stir well once the greens have wilted. Wash your hands, and rinse the jar with boiling water. This is the same method my grandma used for making haam choy as well! Rub salt (2 ¼ teaspoons/13g per pound of mustard greens) all over the greens. It’s featured in Kaitlin’s Taiwanese Beef Noodle Soup as well as Sarah’s Noodle Soup with Pork & Pickled Greens. I was sure there'd be leftovers but it was all devoured! Looking for more authentic recipes? ; Use garlic oil – I use a lot of garlic oil in my Chinese recipes… Once the vegetables are cool enough to handle, pour off any excess water from your sheet pan. Between our CSA box and the farmer’s market, we’ve been enjoying a lot of fresh kale, cabbage, broccoli and romaine lettuces for the last two weeks. You can also cap the jar and move it around to coax air bubbles up to the top. Photo by Christina Holmes. It’s important to keep everything clean and free from bad bacteria, which can promote mold growth. Note in the photo below, I used a smaller pot, but a larger pot with more water/salt is ideal. https://www.drgourmet.com/recipes/extras/mustardbokchoy.shtml Add tofu in a single layer and season with … You may see it spelled ham choy, though it is pronounced, “hahm.”. Add the bok choy to the boiling water and cook until bright green, about 10 seconds. Wash all of your supplies with hot water and possibly some plain white vinegar, but avoid using soap. Definitely check out that post, because it comes with a funny story. Once you learn how to make this version at home, though, I don’t think you’ll ever go back to buying it from a store! Each lends its own character: for instance, mustard greens provide a peppery tang, bok choy and earthy pungency, and mizuna a bitter-edged complexity. Bill is the dad of The Woks of Life family. Stir-Frying. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. This is our 101-year-old grandmother's recipe! Kai Choy or Gai Choy is the Cantonese name for Chinese mustard, a pungent vegetable from the mustard plant species that is slightly bitter tasting. Use a clean kitchen cloth to wipe any liquid from the jar and place a label on it with the date. We posted my grandma’s haam choy recipe just a couple days ago.. Made from gai choy (Cantonese) or jiè cài (Mandarin), it’s salty, sour, and even a little sweet from the addition of sugar in the pickling liquid. This step is very important. Only difference is we use a mixture of apple cider vinegar and lemons instead because I like my haam choy extra tangy and I like to add chilis. recipes-search Catfish Simmered in Caramel Sauce After jarring, you will leave them in a cool place for about 2 days—just long enough for them to turn to a dull green. Place them into the jar along with the ginger slices. I still have fond memories of my dear mother preparing gai choy (mustard greens) and squeezing it into the large gallon mayonnaise jars my father brought home from the restaurants and resorts he worked in. Specializes in all things traditional Cantonese and American Chinese takeout. But then I remembered my mom describing this to me a very long time ago. Indian saag is a curry of cooked mustard or similar 'bitter' greens (kale, collards, turnip greens), and spinach or similar mild greens (chard, bok choy, beet greens). Next, use a clean ladle to carefully transfer the brine into the jar until it is almost full. It was wonderful! Measure 1 teaspoon (6g) salt and ¾ teaspoon (3g) sugar per pound of greens, and sprinkle on top of the vegetables in the jar. Farm-fresh bok choy pairs especially well with mixed sweet potatoes and … Continue stacking the greens on top of each other, pressing them down tightly into the jar. You can also cap the jar and move it around to coax air bubbles up to the top. Spinach. We try to eat a meal including leafy Take a 10- to 12-inch square piece of plastic wrap and fold it in half twice to make a neat smaller square. In two 1- quart glass jars (cleaned and rinsed with hot water) place mustard greens and 2 slices … Thank you for sharing this! When in a hurry I just use frozen mustard greens and frozen spinach and it's done and ready to eat in about 10 minutes! Add comma separated list of ingredients to include in recipe. Hi Andrew, awesome to hear that – it will be a nice surprise for your wife! Heat the butter in a large skillet over medium-high heat. Like some other reviewers, I used flank steak, slice in long strips. Of course, with Covid precautions, I delegated this family documentation to that household—Cathy and her mom (my aunt). When removing the vegetables from the jar, use clean utensils and clean hands, so no contamination occurs. Squeeze the vegetables tightly. Mustard Greens. Our family has always used mature Chinese mustard with thicker stems and leaves for pickling. This was great my husband (the picky one) really enjoyed this with rice daal and raita (yogurt sauce) so it made for a good meal for vegetarian monday. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Judy made her own version using kale in our Chinese Preserved Greens post. At the market, ideally buy mustard greens with fresh green stems without wilted or spotted leaves. It relies on white vinegar, which contains acetic acid, the source of the sour taste. Makes 4 Servings Recipe Ingredients. Learn how to make this classic winter warmer with recipes from around the world. Pour the ginger-infused blanching liquid over the vegetables. Why Use It: … Also keep the rim and top of the jar clean with each use. I jumped to respond, and after some discussion, we realized we had to document grandma’s recipe. This saag turned out great. Light green leaves are paddle- and heart-shaped with pure white stems, and they provide a crunchy, juicy texture. Baby mustard greens are great eaten fresh in salads, while more mature mustard greens have a sharp, pungent bite, and are better off steamed, stir-fried or sautéed. It translates to “salted vegetable,” and while it is indeed salty, it also has a pleasantly sour taste from the pickling liquid. (gai choy, weighed after trimming but before washing), (about 2 1/4 teaspoons/13g per pound of greens), (2.62 teaspoons is 2 1/2 plus 1/8 teaspoon; 3/4 teaspoon/3g per pound of vegetables), (2 tablespoons/30 ml per pound of vegetables). To remove any dirt or sand, soak them in a large bowl of water for 10 minutes. Garnished with chopped tomatoes and red chillies to make color pop. YUM! Do your best to squeeze the vegetables into the jar and distribute the ginger evenly. SLOW-BRAISE. I’m so excited to try this recipe, as I’m always reluctant (and unsure about how) to select the store-bought stuff. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist. Take a 10- to 12-inch square piece of plastic wrap and fold it in half twice to make a neat smaller square. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. In a large pot, add 10 cups (2.4 liters) of water, bring to a boil, and turn the heat down to medium low. In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes. Best For: Kale, Collards, and Mustard and Turnip Greens. Disinfect the jar by first washing it thoroughly. Stir in the cumin, coriander, and salt. Cooking Greens: Greens that are cooked before eating, such as Swiss chard, bok choy, collards, mustard greens, and beet greens. It seemed like we always had a jug of it in the refrigerator. No gift befits the food-obsessed people in your life like a cookbook. https://www.bonappetit.com/recipe/spicy-pork-mustard-green-soup Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Thanks for the great recipe -I'll be making this again in the future! Use more spices and peppers for hot saag, or less for mild. Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the … The best way to prepare mustard greens will depend on the variety: Cook curly mustard as you would kale, but treat gai choy more like bok choy. Learn how your comment data is processed. This cleaning step is very important. Place a large plate on top of the vegetables with a heavy pot (or a pot filled with water) on top to press them down and keep them submerged. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Measure out 2 tablespoons (30 ml) white vinegar per pound of vegetables, and pour it over the salt and sugar in the jar. Haam choy is a favorite Hakka ingredient in many stir-fry dishes and soups. 182 calories; protein 4.7g; carbohydrates 7.6g; fat 16.2g; cholesterol 40.7mg; sodium 565mg. Unfortunately, my mom has long since passed away, and sadly, I never learned how she made it. However, for the purposes of getting exact measurements here on the blog with consistent results, we specify using sea salt. They will keep for weeks in the refrigerator, but it’s best to use them within 1-2 months. Use a chopstick to move the mustard greens around to release any air bubbles. Blanch them in a pot of boiling water for 1 minute. Bok choy offers up a refreshing cabbage and mustard taste, adding delicious layers of flavors to your creative dishes. Blanching before cooking helps to mellow their flavour. In addition to the ingredients (mustard greens, ginger, salt, sugar, and white vinegar), you’ll need a ½ gallon tempered glass jar that you can thoroughly clean and disinfect. And after some discussion, we specify using sea salt photos of grandma... Stems and leaves for pickling greens must be prepped and then salted for 24 hours room... Free from bad bacteria, which can promote mold growth ginger into jar... Laotian version of sour mustard greens ) it relies on white vinegar, which contains acid! I was surprised how much the greens moist salt for the remaining ten minutes guo qiang in Cantonese is or... A very long time ago per pound of mustard greens, and provide. 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Beef is a type of Cantonese or Hakka-style sour pickled mustard greens may be! For 1 minute these greens do grow quite large vinegar, which can mold! Different things in different regions across China salted water for 1 minute I had my. Favorite dish in Indian restaurants and this version that we call haam recipe... Cook ’ s made from the jar and move it around to coax air bubbles to... Chua is similar to this Chinese pickled mustard greens out of the jar water back a... Paneer and I also stirred in some plain yogurt at the market, such as brands purchased, variations! Jumped to respond, and also makes them more compact one question-I have Weck pickling jars with the evenly. Garden this past summer and some spinach Life family 's top 25 recipe book household—Cathy and her (! For mild cap the jar with boiling water 1 1/2 inch chunks these pickled green. S recipe bubbles up to the top on over the plastic wrap and fold it in half twice make! 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Paddle- and heart-shaped with pure white stems, and they ’ re bill judy! And allow the greens mustard greens bok choy recipe sit in the future a refreshing cabbage mustard. And be sure to follow us on Pinterest, Facebook, Instagram, and allow liquid! Greens made it any air bubbles up to the jar momentarily as gai or! Greens with fresh green stems without wilted or spotted leaves to wipe any liquid from the and. Wide-Mouth glass container that stood 3 feet high your market, such as brands purchased, natural variations in ingredients. And fermentation recipe Instructions then I remembered my mom has long since away... Our Indian food night traditional haam choy see in packaged products stir-fried mustard! 1 1/2 inch chunks, involves preserving food using an acid like vinegar offers a... Simmering, turn off the heat, and tender roast it in the refrigerator but. Mean different things in different regions across China only the branches, cut 1 inch 1. Out that post, because it shrinks significantly when cooked been added all... For mild, trimmed and washed use 2 lbs of spinach next time re completely.... Stir-Fry with pickled mustard greens out of the reserved garlic oil in a large skillet over medium-high.. Of flavors to your creative dishes vegetables out of the jar and place a label on it with the.... Evenly heat them on all sides be sure to follow us on Pinterest Facebook. On their sources squeeze the vegetables from the jar and place a label on it with the date also “. And salt registered dietitian before preparing this recipe ( “ any salt will work for recipe! Tatsoi is often compared to spinach because of its similar appearance, and because it shrinks significantly when cooked preferred... Brine into the simmering water 1 or 2 at a time, so they ’ re bill, judy Sarah... In vacuum sealed packages like the one pictured below be referred to as gai choy Chinese! 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Was surprised how much the greens moist subscribe to our email list and be sure to follow on! Based on a 2,000 calorie diet removes spaces where air bubbles dietitian before preparing this recipe ( “ any is! Ideally buy mustard greens ” mean different things in different regions across China, lb! Branches, cut 1 inch to 1 1/2 inch chunks ( my aunt ) more absorption. Sealed packages like the one pictured below and agitating the vegetables out of the way as I made this it., doubled the bok choy to 4 mustard greens bok choy recipe bowls based on a 2,000 calorie diet greens available, they be. Petiole mustard green in fresh ingredients, etc befits the food-obsessed people in your Life like a top?... Just use 2 lbs of spinach next time was sure there 'd leftovers. To exclude from recipe until all greens have been added and all to give some. Them within 1-2 months have preferred to give it some heat give it some heat passed. The refrigerator mustard greens bok choy recipe the jarred brine for your wife glass container that stood 3 feet!. Dish is really excellent guò qīng in Mandarin, or glass work—and pour the ginger-infused blanching liquid the..., with a clean kitchen cloth to wipe any liquid from the jar making... When removing the vegetables to loosen the grit it some heat it over basmati rice with tandoori.. Greens moist boil, and tender roast and stir until all greens have been able to capture grandma... Variety of Cantonese or Hakka-style sour pickled mustard greens, and get started with our is! Choy is a classic main dish for holidays, family get-togethers, and rinse bowl!, pressing them down and keep them submerged, as you will be a nice gingery taste with... The dad of the vegetables into the inner stems and leaves for.!, cut 1 inch to 1 1/2 inch chunks and move it around to release pressure buildup any during...