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Marinate Mustard Green

Ingredients A    
1 Bunch Mustard Green
2-3  Tbs.  Salt


  1. Wash and tap dry each mustard green stem and leaf. Have a plastic bag or zip-lock bag opened and set aside by the cutting board.
  2. Cut mustard green (a few stems at a time) into small pieces (about ⅛-inch segments). Place the cut mustard green into the plastic bag and sprinkle salt over it. Keep repeating until all mustard green has been cut. Total amount of salt used for this marinating process should not exceed 3 teaspoon.
  3. Allow the salted mustard green to sit for about an hour or more, then gently squeeze and press the outside of the bag to massage the mustard green until the vegetable appeared wet and solid green color.
  4. Slit a small hole at the bottom of the plastic bag to drain the green colored liquid. Marinated mustard green is now ready to be used or stored away.
  5. To store away: take a new freezer zip-lock bag, place marinated mustard green in the bag, and then freeze. Rinse the mustard green under cold water before using.
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