Pickled Mustard Greens

Step 1: Chop the greens into 1/3 inch strips and, in a large bowl, toss them with the salt. Let the greens sit for 1 hour with a weight on top.

Step 2: Wash the greens well to rinse off some of the salt and remove dirt. Squeeze them very dry and stuff them into a very clean 1-pint jar with the garlic clove.

Step 3: Meanwhile, in a small saucepan over medium heat, combine the rice vinegar, sugar, red pepper flakes and stir just until sugar dissolves.

Step 4: Pour the brine over the greens until they are submerged completely.

Step 5: Cover with the lid, and let the greens sit on the countertop for 1 day. Move to the refrigerator, and let sit for 1 more day.

Step 6: Enjoy! Kept chilled, these greens will last at least a month.