Dry the mustard greens in the sun for
half a day, or in the oven for 1 and 1/2 hours
at 225°F (110°C) until semidry, Blanch
the dried mustard greens in salted boil-
ing water for about 1 minute. Remove
and drain. Slice the mustard greens into
short segments or keep them in whole
pieces, then place in a sterilized glass
jar. In a saucepan, bring the water, sugar
and salt to a boil. Remove and set aside
to cool. Pour the mixture into the j

ar,
making sure that the mustard greens
are fully covered. Marinate at room tem-
perature for at least 1 week or until the
stems turn yellow and crispy.

Yields 2 cups
Preparation time: 10 mins + 1 and 1/2 hours
to 1/2 day drying
Cooking time: 3 mins