At the grocery I made the mistake of picking up mustard leaves instead of pechay… unfortunately aside from putting mustard leaves into sinigang, pairing it with burong kanin (or balaw-balaw as JP’s family calls it) and pickling it in rice water, I had no clue what to do with it. So I consulted my trusty oracle – google. Naturally I found several things…
Wilted Bitter Greens w/ Caramelized Onions
What you need:
- 2 clusters Mustard leaves, rinsed and chopped
- 1 small onion (I used red onion but this works best with white onion), sliced
- 1 calamansi
- 3 tbsp of sugar
- salt & pepper
- Maggi / Knorr Seasoning
- Sautee your onions in oil & butter. Keep the fire on low heat. Add 1 tbsp of sugar to help caramelize the onions. Don’t let the sugar burn.
- Once the onions are translucent, add in the mustard leaves. Season with salt and pepper. Add the juice of 1 calamansi (or less depending on how sour you want it to be). Mix everything well. Cover the pan with the lid and allow the leaves to sweat. (Water should be released by the leaves into the pan). Cook until you are happy with how done or raw it is.
- Add a dash or two of seasoning and mix before serving.
Disclaimer – I liked this dish, I paired it with my quintessential porkchop. BUT it’s not for everyone. The greens are as the title of this dish suggest, slightly bitter and you might not like tasting that together with sweet and sour.