Active Time

　　30 min

　　Total Time

　　1 3/4 hr

　　Sweet-tart pineapple is wonderful with pork, as are collard greens. The two together, plus a healthy dose of vinegar, morph into something that's utterly surprising and utterly delicious. It both complements and cuts the richness of the meat.

　　

Ingredients

Makes 8 servings

　　1/2 cup white-wine vinegar

　　1/2 cup cider vinegar

　　1 medium onion, thinly sliced

　　4 garlic cloves, finely chopped

　　1 tablespoon sugar

　　1/4 teaspoon cayenne

　　1 Turkish or 1/2 California bay leaf

　　4 1/2 pounds collard greens (about 3 bunches), stems discarded and leaves cut crosswise into 1-inch-wide strips

　　1 cup chopped (1/3 inch) fresh pineapple

　　

Step 1

Bring vinegars, onion, garlic, sugar, cayenne, bay leaf, and 1 1/2 teaspoons salt to a simmer in a small saucepan, then remove from heat and let steep 15 minutes. Discard bay leaf.

　　

Step 2

Meanwhile, cook collard greens in a large pot of well-salted boiling water until just tender, 6 to 8 minutes. Drain well in a colander, pressing to squeeze out excess water.

　　

Step 3

Transfer greens to a large bowl, then add pineapple and vinegar mixture and toss to coat. Cool to room temperature, tossing occasionally, about 1 hour.

　　Cooks' note:

　　Pickled collard greens can be made 4 days ahead and chilled. Serve cold or at room temperature.