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Pickled Greens with Fresh Chiles

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Preparation info
  • Makes about

    7

    pint jars
    • Difficulty

      Easy

Appears in
Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

  • About

Serve these on sandwiches, or folded into a Jamaican-style rice-and-peas cooked with coconut milk, or just as a sour side dish.

Ingredients

  • About 4 pounds kale or collard greens
  • 3 tablespoons yellow mustard seeds
  • 1½<

Method

Wash the greens well, then pull off and discard the stems and thick rib in the center of each leaf. Roughly chop kale, or stack collard leaves and slice them crosswise into ¾-inch-wide strips. Put the greens in a clean pillowcase, go outside (or into the bathtub with the shower curtain closed), and swing it around to shake out excess water. In a small bowl, combine the mustard seeds, allspice,

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