Total Time
48hrs 15mins
Prep 15 mins
Cook 48 hrs

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.


  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. 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.
Most Helpful

Unique and tasty. I have been snacking on this all week. Used two different kinds of kale, to make the texture interesting. Every once in a while I get a whole peppercorn in my mouth- it's like a pepper explosion, which I like. Next time I will probably cut back on the amount of sugar as it is a tad bit too sweet for my taste. Thanks for posting this!

VegSocialWorker April 09, 2006

This recipe was tasty. I have been using frozen collards with sugar and rice wine vinegar, kosher salt and pepper flakes for years, the advantages to this is no waiting.

mdarby2 July 12, 2014

I'm not a "greens" girl - this was given to me as a challenge - and these were good. I used mustard greens, which I have never had or bought before. I went the sugar route instead of the splenda. The "pickle" juice was pretty good - opening the door to other possibilities - just for fun. Herkimer - I have some with your name on them! :)

The Thorn of Hudson, FL June 15, 2007