Pickled Collard Greens with Pineapple
A tangy and sweet side dish combining tender collard greens with fresh pineapple in a vinegar-based pickling solution. The dish balances savory, sour and sweet flavors with a hint of heat from cayenne.
8 servings
1 hr 28 min
Ingredients
- •½ cup white-wine vinegar
- •½ cup cider vinegar
- •1 medium onion
- •4 cloves garlic
- •1 tablespoon sugar
- •¼ teaspoon cayenne
- •1 leaf bay leaf
- •4½ pounds collard greens
- •1 cup fresh pineapple
Cooking Instructions
- 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. Discard bay leaf.
20 min
- 2.
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.
8 min
- 3.
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.
60 min