Pickled Greens
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.
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.
Ingredients
mustard greens, water, sugar, vinegar, kosher salt, black peppercorns