Mustard Greens


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

This leafy, cabbagelike vegetable is called kai choi, or “leaf-mustard cabbage.” Its taste is strong and it is used fresh in soups or stir-fried with meats, but it is more commonly used in its preserved forms. Water-blanched and cured with salt and vinegar, it is used in stir fries or soups. It comes loose (sold by weight) or in cans labeled “Sour Mustard Pickle” or “Sour Mustard Greens” or “Mustard Greens.” If you buy them loose, place them in a tight plastic container and keep, refrigerated, for not more than two weeks. Once cans are opened, greens should be stored in the same manner and have the same storage life.