Pickled Collard Greens with Pineapple
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 tablespoon sugar
- 1/2 cup cider vinegar
- 1/4 teaspoon cayenne
- 1 turkish or 1/2 california bay leaf
- 1 medium onion, thinly sliced
- 4 garlic cloves, finely chopped
- Carbohydrate 7 g(2%)
- Fat 0 g(0%)
- Fiber 1 g(5%)
- Protein 1 g(2%)
- Saturated Fat 0 g(0%)
- Sodium 4 mg(0%)
- Calories 35
Preparation Bring vinegars, onion, garlic, sugar, cayenne, bay leaf, and 1 1/2 teaspoons salt to a simmer in a small saucepan, then remove from heat and let steep 15 minutes. Discard bay leaf. Meanwhile, cook collard greens in a large pot of well-salted boiling water until just tender, 6 to 8 minutes. Drain well in a colander, pressing to squeeze out excess water. Transfer greens to a large bowl, then add pineapple and vinegar mixture and toss to coat. Cool to room temperature, tossing occasionally, about 1 hour. Cooks' note:Pickled collard greens can be made 4 days ahead and chilled. Serve cold or at room temperature.
Preparation Bring vinegars, onion, garlic, sugar, cayenne, bay leaf, and 1 1/2 teaspoons salt to a simmer in a small saucepan, then remove from heat and let steep 15 minutes. Discard bay leaf. Meanwhile, cook collard greens in a large pot of well-salted boiling water until just tender, 6 to 8 minutes. Drain well in a colander, pressing to squeeze out excess water. Transfer greens to a large bowl, then add pineapple and vinegar mixture and toss to coat. Cool to room temperature, tossing occasionally, about 1 hour. Cooks' note:Pickled collard greens can be made 4 days ahead and chilled. Serve cold or at room temperature.
