The first time I made this dish, I was told it didn’t really count because I didn’t pickle my own mustard greens. This past weekend, thanks to my mom over-buying mustard greens at the store (“it was on sale!”), I tried my hand at a more authentic preparation. I liken this dish to a baked potato – you start making it in hopes that when you’re done (5+ hours later) you’ll actually be hungry for it.
Lately, I’ve been really into cooking and serving shishito peppers as an appetizer to just about any meal. These little peppers are so quick and easy to make (seriously – like five minutes) and each batch you eat is like a game of Russian Roulette – one in eight tend to be extra spicy.