Pickled Collard Greens with Pineapple |
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Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Sweet-tart pineapple is wonderful with pork, as are collard greens. The two together, plus a healthy dose of vinegar, morph into something that's utterly surprising and utterly delicious. It both complements and cuts the richness of the meat. Ingredients:
1/2 cup white-wine vinegar |
1/2 cup cider vinegar |
1 medium onion, thinly sliced |
4 garlic cloves, finely chopped |
1 tablespoon sugar |
1/4 teaspoon cayenne |
1 turkish or 1/2 california bay leaf |
4 1/2 pounds collard greens (about 3 bunches), stems discarded and leaves cut crosswise into 1-inch-wide strips |
1 cup chopped (1/3 inch) fresh pineapple |
Directions:
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.
4. Cooks' note: Pickled collard greens can be made 4 days ahead and chilled. Serve cold or at room temperature.
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