Japanese Mustard Greens Ohitashi

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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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