From a recipe in Saveur magazine. Pickled greens are a traditional accompaniment to spicy meat dishes in all kinds of Southeast Asian cultures.
Ingredients:
2 cups water 2 tablespoons granulated sugar 1 tablespoon salt 1⁄4 cup white vinegar 1⁄2 pound mustard greens 3 red or green serrano chiles, split lengthwise, quantity is up to you.
Preparation:
In a small saucepan, combine 2 cups water, sugar, salt, and vinegar. Bring to a boil over high heat, then remove from heat. Cool slightly.
Using a paring knife, trim stems of washed mustard greens from leaves. Cut stems into 2″ pieces and place in a 1-quart measuring cup. Coarsely chop enough greens to fill the measuring cup when added to stems and packed down gently.
Pack stems, leaves, and chiles into a clean glass 1-quart jar. Pour hot liquid onto greens, making sure that the stems are completely submerged. Cover and refrigerate for at least 3 days before serving.