Pickled Collard Greens With Pineapple

  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.
  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.
  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.

whitewine vinegar, cider vinegar, onion, garlic, sugar, cayenne, turkish, collard greens, pineapple

Taken from www.epicurious.com/recipes/food/views/pickled-collard-greens-with-pineapple-354983 (may not work)

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