Real African Dishes: [MC-AllEthnic-Recipes] Vietnamese Pickled Mustard Greens - 3 pts plus: 22g Carbohydrate; 2g Dietary Fiber;

Saturday, April 13, 2013

[MC-AllEthnic-Recipes] Vietnamese Pickled Mustard Greens - 3 pts plus: 22g Carbohydrate; 2g Dietary Fiber;

* Exported from MasterCook *

Vietnamese Pickled Mustard Greens

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups distilled white vinegar
1 cup sugar
1/2 cup kosher salt
2 pounds mustard greens -- (gai choy), chopped into 3-inch lengths

To make the pickling liquid, in a saucepan, bring 2 1/2 cups water to a
boil over high heat. Decrease the heat to low and add the vinegar, sugar
and salt. Cook, stirring occasionally, until the sugar, and salt have
dissolved. Remove from the heat and let cool to room temperature.

Bring a large pot filled with water to a boil. Add the greens and cook for
about 3 minutes, until crisp tender. Drain well, then spread the heads and
leaves on kitchen towels and let cool completely to room temperature.

Transfer the greens to a nonreactive airtight container and pour the
cooled pickling liquid over the top. The greens should be fully immersed
in the liquid. If they are not, move them to a different vessel in which
they will be fully immersed. Cover and let stand at room temperature for 2
days before using. The mustard greens will keep in a tightly capped
container in the refrigerator four up to 2 months.

Makes 6 cups (12 one-half up servings)

AuthorNote: Mustard greens, also know as mustard cabbage and by it
Cantonese name, 'gai choy', have deep green, ruffly leaves and long, wide
stalks. They are sold in bunches at most Asian markets; look for bunches
with firm stalks and without any yellowing. The greens can be spicy, but
take especially well to pickling. Pickled mustard greens are typically
paired with rich foods, where they provide great contrast, and also
frequently used in seafood dishes.

Cuisine:
"Asian"
Source:
"Vietnamese Home Cooking by Charles Phan, 2012"
S(Formatted by Chupa Babi):
"April 2013"
Yield:
"6 cups"
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Per Serving (excluding unknown items): 88 Calories; trace Fat (1.4%
calories from fat); 2g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 3779mg Sodium. Exchanges: 1 Vegetable; 1 Other
Carbohydrates.

Nutr. Assoc. : 0 0 0 0