PICKLED GREENS RECIPES

Name: Pickled Greens
Prep time: 15 min
Cook time: 2 d
Total time: 2 d 15 min
Yield: 1 quart pickled greens
Ingredients: 1 lb mustard greens, collard greens or 1 lb kale; 2 cups water; 3/4 cup sugar or 7 packets Splenda sugar substitute; 1/2 cup vinegar; 2 teaspoons kosher salt; 1 teaspoon black peppercorns

PICKLED GREENS RECIPE - FOOD.COM

Pickled Greens Recipe - Food.com image

I love these sweet and sour greens from Rozanne Gold, a favorite cookbook author. Choose your favorite green or use a combination. They need two days in the frig before using. These are especially good as a side for soup, particularly Smokey Red Beans, posted separately. Cook time includes refrigeration time.

Total Time 48 hours 15 minutes

Prep Time 15 minutes

Cook Time 48 hours

Yield 1 quart pickled greens

Number Of Ingredients 6

Ingredients

1 lb mustard greens, collard greens or 1 lb kale
2 cups water
3/4 cup sugar or 7 packets Splenda sugar substitute
1/2 cup vinegar
2 teaspoons kosher salt
1 teaspoon black peppercorns

Steps:

Wash and spin-dry the greens and chop; combine the water, sugar, vinegar, salt and peppercorns in a large pot; bring to a boil, reduce heat and simmer 5 minutes.
Add the greens and cook, stirring, for 2 minutes; cool and pack in a 1 quart jar with a lid; refrigerate for 2 days before serving.

Nutrition Facts : Calories 727.2, FatContent 1, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 3620.4, CarbohydrateContent 174.1, FiberContent 15.7, SugarContent 157, ProteinContent 12.6

DAN DAN NOODLES WITH PICKLED MUSTARD GREENS RECIPE ...

Dan Dan Noodles with Pickled Mustard Greens Recipe ... image

These aromatic dan dan noodles in a spicy soy-based sauce are wildly popular at South Beauty. A small bowl of them will customarily arrive at the end of a meal—especially in the summer when, paradoxically, eating chile-laden foods is thought to help you feel cooler. Choose noodles that have a firm, chewy texture. Fast Weekday Pastas

Provided by Susanna Foo

Total Time 25 minutes

Yield 4

Number Of Ingredients 16

Ingredients

3 tablespoons soy sauce
1 tablespoon brandy or whisky
1 teaspoon hoisin sauce
1 teaspoon cornstarch
1/4 pound ground pork
1 tablespoon Asian sesame paste
1 teaspoon balsamic vinegar
1 tablespoon chili oil
1 teaspoon Asian sesame oil
1 garlic clove, minced
1 cup chicken stock or low-sodium broth
1 tablespoon vegetable oil
4 heads of baby bok choy, quartered lengthwise
1/2 pound thin fresh Asian noodles, preferably Shanghainese, or fresh linguine or spaghetti
2 tablespoons minced Chinese pickled mustard greens (optional)
2 scallions, white parts only, minced

Steps:

Bring a large saucepan of water to a boil. In a small bowl, mix 1 tablespoon of the soy sauce with the brandy, hoisin sauce and cornstarch. Blend the mixture into the ground pork.
In a small bowl, whisk the sesame paste with the vinegar and the remaining 2 tablespoons of soy sauce until smooth. In a small saucepan, heat the chili and sesame oils. Add the garlic and cook over high heat for 30 seconds. Add the sesame paste mixture and simmer for 1 minute. Add the stock and simmer over low heat, stirring occasionally, until reduced slightly, about 3 minutes.
In a small skillet, heat the vegetable oil. Add the seasoned ground pork and cook over moderately high heat, breaking up the meat with a spatula, until cooked through, about 3 minutes. Cover the skillet and remove from the heat.
Add the bok choy to the boiling water and cook until bright green, about 10 seconds. Using a slotted spoon, transfer the bok choy to 4 small bowls. Cook the noodles in the boiling water until al dente, about 3 minutes. Drain well and transfer to the bowls. Pour the sauce over the noodles and spoon the ground pork on top. Garnish with the pickled mustard greens and scallions and serve.

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