Pickled Collard Greens with Pineapple

Name: Pickled Collard Greens with Pineapple
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 8
Cuisine: Southern
Ingredients: 0 teaspoons cayenne; 118 milliliters cider vinegar; 2 kilograms collard greens (about 3 bunches), stems discarded and leaves cut crosswise into 1-inch-wide strips; 4 garlic cloves, finely chopped; 1 medium onion, thinly sliced; 237 milliliters chopped (1/3 inch) fresh pineapple; 1 Tbsp sugar; 1 Turkish or 1/2 California bay leaf; 118 milliliters white-wine vinegar

Pickled Collard Greens with Pineapple might be just the side dish you are searching for. One serving contains 112 calories, 8g of protein, and 2g of fat. This gluten free and vegan recipe serves 8. If you have turkish or, cayenne, collard greens, and a few other ingredients on hand, you can make it. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes around 75 hours.

Instructions

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.

Ingredients you will need

Bay Leaves

Ground Cayenne Pepper

Garlic

Onion

Sugar

Salt

Equipment you will use

Sauce Pan

Meanwhile, cook collard greens in a large pot of well-salted boiling water until just tender, 6 to 8 minutes.

Ingredients you will need

Collard Greens

Water

Equipment you will use

Pot

Drain well in a colander, pressing to squeeze out excess water.

Ingredients you will need

Water

Equipment you will use

Colander

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.

Ingredients you will need

Pineapple

Vinegar

Greens

Equipment you will use

Bowl

Pickled collard greens can be made 4 days ahead and chilled.

Ingredients you will need

Collard Greens

Serve cold or at room temperature.

Equipment

Ingredients

Servings:

0teaspoons

cayenne 118milliliters

cider vinegar 2kilograms

collard greens (about 3 bunches), stems discarded and leaves cut crosswise into 1-inch-wide strips 4

garlic cloves, finely chopped 1medium

onion, thinly sliced 237milliliters

chopped (1/3 inch) fresh pineapple 1Tbsp

sugar 1

Turkish or 1/2 California bay leaf 118milliliters

white-wine vinegar

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Tatomer Vandenberg Riesling with a 4.1 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.