Sweet and Spicy Pickled Collard Greens

I am a huge fan of almost anything fermented or pickled.  The acid from pickled foods just brings to life almost any dish.  I recently had a breakfast dish at a local restaurant that featured pickled collard greens with poached eggs and it was a revelation.   I just knew I had to try and make some for myself at home after trying them. 

Ingredients: Organic collard greens, apple cider vinegar, pink Himalayan sea salt, non-gmo erythritol, and red pepper flake.

You’ll want to get fresh preferably organic collard greens if you can.  If you can’t the pre-packaged kind will work just fine.  These are sugar-free so I used erythritol but if you don’t have erythritol you can use a few drops of liquid stevia to taste. Just be careful because a little bit goes a long way.   Make sure that you are using a good quality salt like pink Himalayan or grey sea salt.  Regular table salt is stripped of its mineral content and full of preservatives and anticaking agents.

Wash greens and remove the rib in the center.

Stack the greens and roll into a cigar shape.

Cut into 1/2 inch sections.

Add water, vinegar, erythritol, salt, and red pepper flake to a pot on high heat and bring to a boil.  Add collard greens and let cook for 5 minutes.  Remove from heat and let cool.  Transfer greens and liquid to a mason jar.

Refrigerate for a few hours or overnight.  These are even better after a few days in the fridge:) Enjoy!!

Print Recipe

Sweet and Spicy Pickled Collard Greens

Quick and easy pickled greens that you can keep in the fridge on hand as a great side dish.  

Servings: 4

Ingredients

• 1 large bunch collard greens
• 2 cups water
• 1/2 cup apple cider vinegar
• 1/4 cup erythritol
• 1 tsp pink sea salt
• 1/4 tsp red pepper flake

Instructions

• Wash greens under cool water and drain.
• Remove center rib if using fresh, whole green leaves (recommended) 
• Stack leaves and roll into a cigar shape.  Cut into 1/2 inch sections lengthwise.
• In a pot on high, bring the water, vinegar, salt, erythritol and red pepper flake to a boil.  
• Add the greens and cook for 5 minutes. Remove from heat and let cool.  

  Transfer greens and liquid to a mason jar and secure lid .
• Refrigerate for a couple of hours or overnight.  Sometimes I eat them right away but they are way better after a few days in the fridge 🙂