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.
Pickled collard greens can be made 4 days ahead and chilled. Serve cold or at room temperature.
Recipe information
Total Time
1 3/4 hr
Yield
Makes 8 servings
Ingredients
Preparation
Step 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.
Step 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.
Step 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.
