Pickled Greens

6 ingredients
2 steps

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

Directions

  1. 1
    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.
  2. 2
    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.

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