vegetablepungent · mustardy · sharp · bitter · peppery

Chinese mustard greens

Raw, it bites like horseradish. Salted and dried for months, it turns into the sourest pickle in the pantry.

on its own

0.0sour

0.0sweet

1.0savoury

3.0bitter

0.0umami

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1 of these 9 are wild — theory says yes, nobody has cooked them. why →

9 pairings for Chinese mustard greens.

classic

Braised together in a clay pot, fat is the only thing that tames the sharpness.

classic

Pickled and chopped fine, a spoonful over plain rice is the whole point of curing it.

common

Heat on top of mustard heat, doubling down rather than balancing.

common

Raw sulfur against raw pungency; cooked together, both mellow at the same rate.

common

Stir-fried with sliced pork, the mustard sharpness cuts a fatty cut clean through.

uncommon

Salt tempers a leaf that is otherwise nearly all bite.

uncommon

Rendered fat against a genuinely hot green; the mustard does what watercress does for beef.

rare

Malt acid on an already sour pickle, deepening rather than adding.

wild

Bitter cocoa against bitter pungent greens, a tasting-menu pairing built on shared bitterness alone.