The greens can pickle for a couple of hours or for at least 3 days before eating. I usually make enough to eat within a few hours and keep in the fridge for several days, tasting some each day. This is just a different way of serving greens. The best greens for this recipe are the less dense greens. Lettuces and salad greens are best. To make this with the brassicas, such as curly kale or collards, you would definitely want to let them pickle for several days. I’m giving an option on the salt/sugar ratio, go with your preference.
1 bunch greens, such as tat soi, mustard greens, dandelion, vitamin greens
1 – 2 c water
1 T salt or 2 T salt
2 T sugar or 1 T sugar
4 – 6 T rice vinegar or other vinegar
1 fresh chiles, seeded and split lengthwise, optional
1. Wash greens. Stem if necessary. Coarsely chop greens or keep whole. Put in a large bowl if quick pickling or in a quart or similar jar if pickling for the 3 days.
2. Combine 1 c water with remaining ingredients in a non-reactive saucepan. Use the lesser amount of vinegar at first. Heat gently just to dissolve the salt and sugar. Remove from heat. Allow to cool, if necessary, then taste and add more vinegar, if you like.
3. Pour over greens. If the greens are not completely submerged, then add more water. Let sit for a few hours for a quick pickle, or allow brine in the jar to cool, then refrigerate for a few days. Leftover quick pickle should be stored in its liquid in the fridge.