Pickled Collard Greens With Pineapple
Serves: 5
Magnus Pfeffer
1 January 1970
Based on User reviews:
39
Spice
44
Sweetness
58
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Wine Vinegar (white-)1 cup
Cider Vinegar1 medium
Onion (thinly sliced)1 tbsp
Sugar1 tsp
CayenneDirections:
1
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
2
Discard bay leaf
3
Meanwhile, cook collard greens in a large pot of well-salted boiling water until just tender, 6 to 8 minutes
4
Drain well in a colander, pressing to squeeze out excess water
5
Transfer greens to a large bowl, then add pineapple and vinegar mixture and toss to coat
6
Cool to room temperature, tossing occasionally, about 1 hour
7
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
8
Discard bay leaf
9
Meanwhile, cook collard greens in a large pot of well-salted boiling water until just tender, 6 to 8 minutes
10
Drain well in a colander, pressing to squeeze out excess water
11
Transfer greens to a large bowl, then add pineapple and vinegar mixture and toss to coat
12
Cool to room temperature, tossing occasionally, about 1 hour