Mustard Greens Ohitashi |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 pound fresh mustard greens or collards, stems trimmed, well rinsed | 1 teaspoon sugar | 3 tablespoons plum vinegar (ume'su) |
| dash hot-pepper sauce to taste | bonito thread shavings (optional) | |
| 1 | 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. Garnish with bonito shavings. |