- Rinse mustard greens thoroughly. Drain well. If there’s still some water left and the mustard greens still wet, it’s fine.
- Place mustard greens in single layer one by one, then rub some salt evenly onto the vegetables from stem to leaves. Rest in room temperature for about 30 minutes, rub the vegetable again. Repeat this process for three times. Cover and chill in fridge. Some water will release in the process. After two to three days, you’ll get aromatic, healthy salted mustard greens. It can be kept in fridge for up to one week.
When you’re ready to cook, soak the salted mustard greens in water for 20 minutes. Rinse with water three times and squeeze out excess water. Then you can cut them into smaller pieces and cook with other ingredients.