- 2 10-ounce packages pickled mustard greens (such as Caravelle brand cai chua)
- 1/4 cup vegetable oil
- 2 garlic cloves, minced
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 red jalapeño chile, seeded, chopped
- Rinse greens. Fill large bowl with cold water. Add greens and soak 10 minutes. Drain greens; rinse and drain again. Cut out and discard core from greens, then coarsely chop leaves (will yield about 3 1/2 cups).
- Heat oil in large nonstick skillet over medium heat. Add garlic and sauté 30 seconds. Add chopped greens. Stir 3 minutes. Sprinkle sugar over, then 1/4 teaspoon salt; stir to blend. Mix in jalapeño chile; stir 1 minute. Transfer to bowl and cool. DO AHEAD: Can be made 1 week ahead. Cover and refrigerate.
- Also known as preserved kohlrabi or mustard cabbage; sold at Asian markets.