Japanese Mustard Greens Ohitashi

1/2 lb. fresh mustard or collardsgreens or chanrd,
stems trimmed, well rinsed
1 teaspoon sugar
3 tablespoons plum vinegar (ume'su)
dash hot-pepper sauce to taste

Bring about 2 quarts water to boil in a large pot. Add
mustard greens; boil 10 minutes or until tender. Drain
greens; liquid can be saved for soups. Refresh greens
in cool water. Drain well. Press out excess water. Cut
greens into small pieces. Place in a medium-size bowl.
In a small bowl, whisk together sugar, vinegar and
hot-pepper sauce. Pour over greens; toss well. Serve
at room temperature or chilled. Arrange mounds of the
marinated greens on serving plates.



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