Name: Pickled Collard Greens with Pineapple
Cook time: 30 min
Total time: 1 3/4 hr
Yield: Makes 8 servings
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

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Pickled Collard Greens with PineappleRoland Bello

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.

Cooks' note:

Pickled collard greens can be made 4 days ahead and chilled. Serve cold or at room temperature.

Recipe notes

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