Ingredients
Makes generous 2 cups
Step 1
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).
Step 2
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.
Step 3
- Also known as preserved kohlrabi or mustard cabbage; sold at Asian markets.
Nutrition Per Serving
Leave a Review
Reviews (3)
Back to TopThis was pretty decent and goes really well with the Sichuan beef noodle soup. I would agree with some of the readers, though, that as currently written, the dish is far too sweet. I added a teaspoon of sugar and that worked well for me. For other readers, I would suggest adding a little bit of sugar and tasting to see if any additional sugar was needed-this way you don't wind up with a dish that is sweeter than what you'd like.
antonys1
New York, NY
2/18/2012
Why is this called "pickled?" I skipped over looking for something with vinegar!
jkrauss1
9/30/2011
I thought this was good, but not great. It was a little too sweet and the texture was not that desirable. I served over brown rice.
Anonymous
Denver
3/24/2010
