Burmese pickled mustard greens

I wanted to make Khao soi, and I realised I couldn't serve the dish without this essential side. Pickled mustard greens are an essential side to the main soup, bright, acidic, and fresh, in contrast to the rich soup. So I looked through my cookbooks and found this recipe, more in the Burmese style, but an acceptable substitute.

But pickled mustard greens are more than just a side; they are an essential flavour to the cuisine. Pickles are an essential way to preserve seasonal vegetables, and mustard greens are among them. They are also part of the flavour palate, bright and acidic, and serve as a palate cleanser for the rich Burmese dishes.

This is a simple pickle to make, and it keeps for a while in the fridge. The greens maintain the mustard's bite and pop with flavours, sweet and tart. I love serving these.

Burma Superstar is a fabulous restaurant where I have enjoyed many meals, and this recipe is no exception. The recipes are authentic, vibrant, and delicious— it is literally like bringing the restaurant home. This is a wonderful cookbook for Burmese cuisine.

For more recipes from this wonderful cookbook, click here.

Ingredients:

8 oz. mustard greens, stemmed and washed

4 cups water

1/2 teaspoon salt

3/4 cup white vinegar

1/2 cup sugar

Salt, to taste

2-3 dried red chillies

Bring the water up to a boil. Immerse the greens for 30 seconds to lightly blanch them. You are not cooking them through; you want some crunchiness to remain. Remove and rinse under cold water to preserve the bright green colour and prevent further cooking. Drain on a colander.

Mix the vinegar, sugar, salt and chillies in a pot. Bring to a slight simmer so the sugar melts completely. Cool to room temperature.

Squeeze out as much water from the leaves as you can. I use my hands. Pur the bundled leaves onto a cutting board and slice thinly. Add to a bottle or glass container, then pour in the brine. Marinate for at least 2 days before serving. You can keep this in the fridge for about a month, but it will never last that long.