2 tbsp. kosher salt
3-4 cloves garlic, minced
2 large Fresno chiles, seeded and chopped
1 tbsp. sugar
2 tbsp. vegetable oil
1 lb. ground pork (optional)
1. Cut the ends off of the mustard greens and separate the leaf stalks. Slice each leaf stalk lengthwise into thin strips, then cut crosswise into fine dice.
2. Place the chopped mustard greens into a bowl and sprinkle with 2 tbsp. kosher salt (DO NOT OVERSALT). Using your hands, mix thoroughly and let sit for 30 minutes.
3. Rinse the greens under running water in a colander then squeeze dry; set aside. At this point, you can place the greens in a Ziploc bag or container and refrigerate for up to a week before using.
4. Heat 2 tbsp. oil in a saute pan. Add the minced garlic and stir for a few seconds. Add the ground pork and cook, stirring well to break up the meat, until the pork has just lost its pink color (about 5-7 minutes). *
5. Add the mustard greens and stir fry 1-2 minutes; season with 1 tbsp. of sugar and stir in the sliced chiles.
6. Serve with steamed white rice.
*NOTE: Feel free to omit the meat if you prefer all veggies.