By sugarpea on November 18, 2003
Photo by kkillebrew
Photo by kkillebrew
"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."
Serving Size: 1 (1212 g)
Servings Per Recipe: 1
"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! "
"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."
"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! :)"
"This is a terrific unusual way to serve greens! Mine actually got pickled for more like 2 weeks than 2 days, and it turned out great. I used organic rainbow chard- next time I will use a firmer green like kale, as the chard turned out a bit soggy, but the flavor was great! I used sucanat instead of sugar and knocked down the quanity a bit and I used red wine vinegar for the vinegar. The sweet and sour combo is great and I think the peppercorns are a phenomenal touch. I will make these often to keep a very healthy snack or side that keeps well on-hand in the fridge. We served with Tom Douglas's Blueberry Corn Relish #40147 and Esau's Pottage #33490- great dinner! "
"thanks i think this is a great site for me as i love to cook "