Thursday, October 8, 2009

pickled collard greens with pineapple

i saw this recipe in gourmet* and was too intrigued not to give it a go. luckily kris was down with the plan too. i thought it would either be really good...or just gross. but i like collards, i like pineapple and i like pickling so i figured how bad could it be? luckily not bad at all! the sweetness of the pineapple played off the briny collards to create a lovely balance of flavors. it's also a quick recipe (as far as pickling goes) so you could definitely whip it up for a dinner side with a little bit of planning. i cut the recipe (as show below) in half and it still made more than we could finish with dinner the first night and leftover the second. gourmet notes that this can be made 4 days ahead and chilled but i must say that, as much as i love leftovers, i thought this was much better the first day than the second.

pickled collard greens with pineapple
(from gourmet, september 2009)
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

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. serve chilled or at room temperature.

*and can i mention how sad i am that gourmet is dead? on the bright side, maybe it will encourage me to look through all my back issues and re-find the recipes i want to try.


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