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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	113.04 Kcal (473 kJ)
Calories from fat	23.19 Kcal
		% Daily Value*
Total Fat	2.58g	4%
Sodium	46.38mg	2%
Potassium	615.48mg	13%
Total Carbs	19.3g	6%
Sugars	4.72g	19%
Dietary Fiber	10.76g	43%
Protein	8.11g	16%
Vitamin C	92.9mg	155%
Calcium	603.5mg	60%

Amount Per 100 g
Calories	34.9 Kcal (146 kJ)
Calories from fat	7.16 Kcal
		% Daily Value*
Total Fat	0.8g	4%
Sodium	14.32mg	2%
Potassium	190.01mg	13%
Total Carbs	5.96g	6%
Sugars	1.46g	19%
Dietary Fiber	3.32g	43%
Protein	2.51g	16%
Vitamin C	28.7mg	155%
Calcium	186.3mg	60%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

1.7

Points
3

PointsPlus

Good Points

low calorie,
low fat,
saturated fat free,
very low sodium,
cholesterol free,
good source of fiber

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