Pickled Collard Greens with Pineapple

Ingredients for Pickled Collard Greens with Pineapple

• 120ml white-wine vinegar

• 120ml cider vinegar

• 1 medium onion, thinly sliced

• 4 garlic cloves, finely chopped

• 1 tablespoon sugar

• 1/4 teaspoons cayenne

• 1 Turkish or 1/2 California bay leaf

• 2.0kg collard greens (about 3 bunches), stems discarded and leaves cut crosswise into 1-inch-wide strips

• 240ml chopped (1/3 inch) fresh pineapple

How to make Pickled Collard Greens with Pineapple

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.