Spring Greens With Quick Pickled Vegetables Food

PICKLED GREENS

Pickled Greens image

I love these sweet and sour greens from Rozanne Gold, a favorite cookbook author. Choose your favorite green or use a combination. They need two days in the frig before using. These are especially good as a side for soup, particularly Smokey Red Beans, posted separately. Cook time includes refrigeration time.

Provided by sugarpea

Categories Lunch/Snacks

Time P2DT15m

Yield 1 quart pickled greens

Number Of Ingredients 6

Ingredients

1 lb mustard greens, collard greens or 1 lb kale
2 cups water
3/4 cup sugar or 7 packets Splenda sugar substitute
1/2 cup vinegar
2 teaspoons kosher salt
1 teaspoon black peppercorns

Steps:

Wash and spin-dry the greens and chop; combine the water, sugar, vinegar, salt and peppercorns in a large pot; bring to a boil, reduce heat and simmer 5 minutes.
Add the greens and cook, stirring, for 2 minutes; cool and pack in a 1 quart jar with a lid; refrigerate for 2 days before serving.

Nutrition Facts : Calories 727.2, Fat 1, SaturatedFat 0.1, Sodium 3620.4, Carbohydrate 174.1, Fiber 15.7, Sugar 157, Protein 12.6

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