Preserved Mustard Greens (Cai Chua)
THE INGREDIENTS:
1 pound mustard greens
2 cups water
1 tablespoon salt
1/4 cup sugar
Dry the mustard greens in the sun for half a day (or in
a very low-temperature oven for 1-1/2 hours) or until semi-dry. Blanch
the mustard greens in boiling salted water for 1 minute and drain.
Cut it into short segments, or keep the mustard greens in whole pieces.
Place in a sterilized glass jar. Bring water, salt and sugar to a boil
and let it cool down. Pour the liquid into the jar, making sure that all
leaves are covered.
Marinate for 1 week, or until the stems turn yellow and crisp.
Enjoy!
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