PICKLED COLLARD GREENS WITH PINEAPPLE
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.
Provided by Andrea Albin
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- 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.
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